Creamy Broccoli Soup Time: 30 minutes
1/3 head broccoli, 1 - 1 1/2 cups, chopped
small - medium potato, 1/2 - 2/3 cup, chopped
1 1/2 cups chicken stock
1 tsp marjoram
2 tsp Dijon mustard
1/4 cup milk or yogurt
1/2 cup shredded Gruyère cheese, 2 oz (60gr) reserve a tbs for garnish
Roughly chop broccoli, leaving a few small florets whole and kept separate - for garnish. Roughly chop potato. Heat chicken stock, marjoram, potatoes and chopped broccoli in medium saucepan. Bring to a boil. Put separate florets on top, reduce heat, cover and simmer. After about 7 minutes remove small florets and set aside. Continue cooking soup until broccoli and potato are tender, another 8 - 10 minutes. Purée soup, suing only as much stock as needed. Reserve the rest. Return to heat and add mustard and enough reserved stock to get the consistency you like. Bring to a boil, reduce heat and stir in the yogurt and cheese. Heat, stirring, but do not let it boil or you will have strings! Serve. Garnish each serving with a sprinkle of cheese and half of the reserved broccoli florets.
Cooking for Two? Or more?
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