Spicy Broccoli Cheese Soup

Photo: The Mistress of Spices

Ingredients

1 tablespoon olive oil

1 bay leaf

1 medium onion, chopped

2 teaspoons garlic paste or garlic confit

1 green chili pepper (such as a serrano), chopped

3 1/2 cups (750 grams) frozen broccoli florets, defrosted

2 cups vegetable broth (or 2 cups water and 1 vegetable bouillon cu

1 sprig fresh rosemary

2 teaspoons garlic& herb cheese (such as Boursin...in a pinch, garlic&

1 tablespoon crème fraîche

2 tablespoons grated cheddar (or comté) cheese

Salt to taste, if desired

Preparation

Heat the olive oil in a large pot. Add the bay leaf, onion, garlic paste or confit (I used a wonderful garlic confit with mint and fresh chillies by Les Confits d'Amaury that I found at a gourmet market featuring artisinal products from around France at the Commerce Metro station here in Paris) and green chili pepper and saute until the onions are translucent.

Add defrosted broccoli, vegetable broth (or water and vegetable bouillon cube) and the sprig of rosemary. Bring to a boil. Remove the bay leaf.

Puree the soup in two batches in a blender.

Return to stove and stir over low heat. Add the garlic & herb cheese, crème fraîche and grated cheddar (or comté). Season with additional salt to taste, if desired.

Once you have poured the soup into serving bowls, use garnishes of your choice to make it pretty! A dollop of crème fraîche, additional grated cheddar/comté, red pepper flakes, fried onions...any or all of these would add a nice touch!