Broccoli Cheese Chowder

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 medium head broccoli
• 1 large potato, peeled & cubed
• 1 large onion, chopped
• 2 tablespoons butter
• 2 chicken bouillon cubes
• 1 teaspoon cumin
• 2 tablespoons flour
• 3/4 cup half-and-half
• 1 1/2 cups sharp cheddar cheese, grated
• salt and pepper

Recipe

• 1 remove florets from broccoli head.
• 2 cook florets in 4 cups water for 4 minutes, drain the florets, reserving the cooking water. set florets aside for later. chop broccoli stalk into small cubes.
• 3 melt butter in a large heavy saucepan.
• 4 add potatoes, onions and broccoli stalk, and saute for 10 minutes or until onion is soft.
• 5 add cumin and flour and cook for 1 minute, stirring constantly.
• 6 add 3 cups of the reserved floret cooking water and the bouillon cubes, and simmer for 20 minutes, stirring occasionally until broccoli stalks are tender.
• 7 stir in cream and cheese.
• 8 season with salt and pepper.
• 9 puree the soup in a blender until smooth ( be careful if doing this while hot).
• 10 add the florets to the blender and pulse once, (this give the soup a nice green florety colour without totally destroying the florets).
• 11 taste and season again if necessary.
• 12 heat through before serving.