Broccoli Soup with Cheddar Cheese

Ingredients

• 1 1/2 lb (675 g) 1 bunch of broccoli

• 1 chopped onion

• 2 potatoes, peeled and diced

• 1 garlic clove, minced

• 2 cups (500 mL) chicken broth or vegetable broth

• 1 tsp (5 mL) grated orange rind

• 1/2 tsp (2 mL) dried thyme

• 1/4 tsp (1 mL) pepper

• Dried red pepper flakes

• 2 cups (500 mL) milk

• Salt, to taste

• 1 cup (250 mL) shredded Cheddar cheese

Preparation

Peel and chop broccoli stems; coarsely chop florets to make at least 6 cups (1.5 L) total.

In saucepan, combine broccoli stems, onion, potatoes, garlic, broth, orange rind, thyme, pepper and red pepper flakes; bring to boil. Reduce heat, cover and simmer for 10 min. Add florets; simmer, covered, for 5 min or until vegetables are softened.

In blender or food processor, purée soup, in batches, with milk until smooth. Return to pan and heat through but do not boil. Add more milk if too thick. Season with salt. Spoon into bowls; sprinkle with Cheddar cheese.

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