Serves 4
2 tablespoons extra-virgin olive oil
1 large onion, chopped
Salt and pepper
2 small yukon gold potatoes, peeled and finely chopped
1 bunch broccoli (about 1 1/4 lbs), chopped into 1/2 inch pieces
2 cups shredded Swiss cheese
1/2 cup heavy cream
In a large saucepan, heat the olive oil over medium heat. Add the onion, season with salt and pepper and cook, stirring often, until softened, about 7 minutes. Add the potatoes and 3 1/2 cups water and bring to a boil; lower heat and simmer for 5 minutes. Add the broccoli, cover and cook just until tender, about 7 minutes. Using a blender, puree half the soup; combine with the other half. Stir in 2 cups shredded cheese, the stir in the cream. Season with salt and pepper.
Source: Everyday with Rachael Ray
2 tablespoons extra-virgin olive oil
1 large onion, chopped
Salt and pepper
2 small yukon gold potatoes, peeled and finely chopped
1 bunch broccoli (about 1 1/4 lbs), chopped into 1/2 inch pieces
2 cups shredded Swiss cheese
1/2 cup heavy cream
In a large saucepan, heat the olive oil over medium heat. Add the onion, season with salt and pepper and cook, stirring often, until softened, about 7 minutes. Add the potatoes and 3 1/2 cups water and bring to a boil; lower heat and simmer for 5 minutes. Add the broccoli, cover and cook just until tender, about 7 minutes. Using a blender, puree half the soup; combine with the other half. Stir in 2 cups shredded cheese, the stir in the cream. Season with salt and pepper.
Source: Everyday with Rachael Ray
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