4 Tb Butter
1 Leek, diced
1 Minced garlic clove
1 Diced carrot
3 Diced medium red potatoes
4 C Chicken stock
1 Bay leaf
½ tsp Celery seed
1 tsp Dried thyme
¼ C Slivered fresh basil
1 Bunch broccoli, chopped
1 C Heavy cream
Dash Cayenne pepper
1 C Monterrey Jack cheese
Salt & Pepper to taste
In a large pot, melt butter over medium-high. Add leeks, garlic and carrots. Cook until softened, about 3 minutes. Add potatoes; cook 2 minutes. Add stock, bay leaf, celery seed, thyme and basil. Boil; reduce heat to medium and cook until potatoes are barely tender, about 15 minutes. Add broccoli and cook 10 minutes until tender. Pull out some of the broccoli and set aside. Puree the soup in blender. Pour back into pot and stir in cream, cheese, reserved broccoli and rest of seasonings. Keep hot until ready to serve but do not boil.
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