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Green Cauldron Broccoli Soup

Olive oil, for pan
1 medium onion, chopped
2 cloves garlic, chopped
Salt and pepper
2 cups chicken stock
1 cup half-and-half
4 small heads broccoli, chopped
1 package soft herbed cheese, such as Boursin
1 cup grated Monterey jack


Drizzle some olive oil into a heavy-bottomed pot set over medium heat. Add the onion, garlic and some salt and pepper and cook until tender, 3 to 4 minutes. Pour in the chicken stock and half-and-half and bring to a simmer. Add the broccoli and cook until tender. Using an immersion blender, puree the soup until smooth. Stir in the herbed cheese and the Monterey jack and let melt. Serve warm.

Source: www.foodnetwork.com