Islander Broccoli And Cheddar Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 cup spanish onion (diced, approx 1/3 large onion)
• 1/2 cup celery rib (diced, approx 2 med stalks)
• 2 roasted garlic cloves (crushed)
• 1/2 cup carrot (diced, approx 1 medium carrot)
• 1 cup potato (peeled and cubed, approx 1 medium potato)
• 1/3 head cauliflower (loosely chopped)
• 2 bunches broccoli (cut into florets)
• 3 cups old cheddar cheese (grated)
• 7 cups water
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 tablespoons chicken stock
• 3/4 teaspoon smoked paprika
• 1/2 cup heavy cream (to taste)

Recipe

• 1 in a large stock pot, over medium heat, add olive oil and butter.
• 2 add potato, carrot, onion and garlic, saute for 2-3 minutes.
• 3 add broccoli, cauliflower and celery, saute for 2-3 minutes.
• 4 add cold water and chicken stock, bring to boil.
• 5 reduce heat to medium-low and cover for 12-15 minutes stirring occasionally.
• 6 add cheese and smoked paprika stirring frequently for 5 minutes.
• 7 remove from heat.
• 8 puree in small batches with hand mixer in two separate mixing bowls (large mixing bowl to hold puree, small mixing bowl to puree, don't puree in stock pot).
• 9 *optional* freeze portions now before adding heavy cream.
• 10 return to clean saucepan, heat over medium heat.
• 11 add heavy cream, stir and serve.
• 12 *optional* garnish with blanched or steamed floret and a dash of smoked paprika.