Who doesn't enjoy a nice hot bowl of creamy soup on a cold and snowy winter night? This soup is delicious served with a piece of crusty bread.
2 tsp olive oil
1 cup chopped onions
1/2 cup chopped celery
1 tsp minced garlic
1/2 tsp dried thyme
1/2 tsp dried tarragon
1/2 tsp celery seed
2 1/2 cups reduced-sodium chicken or vegetable broth
1 cup peeled and diced potatoes
3 cups small broccoli florets
1 cup light cream (or 3/4 cup heavy cream + 1/4 cup milk)
2 TBS flour
3/4 cup packed shredded light sharp cheddar cheese (3 oz)
1/4 cup freshly grated Parmesan cheese
1/2 tsp black pepper
Hot pepper sauce (optional) and salt to taste
Heat olive oil in a large stock pot over medium heat. Add onions, celery and garlic. Cook until vegetables begin to soften, about 5 minutes. Add thyme, tarragon and celery seed. Cook 30 more seconds. Add broth and potatoes. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 5 minutes. Add broccoli and simmer 5-7 more minutes, until broccoli and potatoes are tender.
Carefully transfer soup to a blender (or use an immersion blender). Pulse on and off until soup is coarsely pureed (still slightly chunky). Return pureed soup to the pot over low heat. Whisk together cream and flour until smooth. Add to soup. Increase heat to medium and cook until mixture is bubbly and has thickened, stirring constantly. Add both cheeses and pepper. Heat until cheeses are melted. Add a few shakes of hot pepper sauce (if desired) and a pinch of salt, if necessary.
Makes 6 servings
Source: The Looneyspoons Collection - Janet & Greta Podleski