Friday, August 17th

Serves 4-6.

Download and Print Recipe Here

Ingredients
Sunflower oil, for sautéing

2 large starchy (russet or table) potatoes, peeled and chopped (or try sweet potatoes).

1 onion, chopped

1 head garlic, roasted

1 bunch of broccoli (2 heads). Cut into florets, stems peeled and chopped)

Stock or water, to just cover. Start with 1 ½ liters and add more if needed after blending.

2/3 cup ages, organic white cheddar cheese (shredded)

Lemon zest and a few drops of juice to season

Sea salt to taste and/OR miso in lieu of some of the salt

Directions

  • Cook potatoes and onion in oil until onions are translucent and smell divine
  • Cook until potatoes can be pierced by a knife. (Adding a little water or wine to de-glaze if it is sticking to the bottom of the pot)
  • Add stock or water and garlic and bring to a simmer
  • When potatoes are totally cooked, cool slightly, season to taste and blend until mostly smooth. NOW add your broccoli and cook for 2 minutes.
  • Season the soup with lemon zest/juice, add the cheddar at the last minute and enjoy!
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