Hélène Laurendeau’s Potato and Broccoli Soup
Hélène Laurendeau’s Potato and Broccoli Soup
Rating: (1 rated)
  • 1 medium onion, thinly sliced
  • 1 stalk celery, thinly sliced
  • 2 tablespoons (30 ml) olive oil
  • 1 clove garlic, finely chopped
  • 2 cups (500 ml) chicken broth
  • 2 potatoes, peeled, washed and cut into pieces
  • 2 cups (500 ml) broccoli florets
  • 1/2 cup (125 ml) milk
  • 1/2 cup (125 ml) mild or sharp cheese, grated
  • Salt and pepper
  • Preparation
  • In a saucepan, soften onion and celery in oil for 4 minutes. Add garlic and cook for 1 minute. Add broth and potatoes. Bring to a boil, cover and cook over medium heat for about 15 to 20 minutes or until potatoes are tender.
  • Add broccoli. Cover and simmer for about 5 minutes or until cooked.
  • Add milk and mix thoroughly. Crush cooked vegetables with a masher. Stir in cheese. Season with salt and pepper.
  • Description
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