This recipe is open to your personal taste as to whether or not you would like meat in the soup. I made the original recipe with bratwurst, but bacon would be a great idea. This recipe utilizes our Pastamore Grapeseed Garlic Oil. The grapeseed oil allows for the onions to be sauteed for the soup without having to worry about too low of a smoke point. The garlic flavor really makes this soup a well-rounded dish.
Ingredients: 4 small bowls
5-6 cups - broccoli (fresh or frozen)
4 oz - cheddar cheese
1 - medium onion
1 cup - water
1 cup - milk
2 Tbsp - Pastamore Grapeseed Garlic Oil
To taste - salt and black pepper
Directions:
1. Rough chop the broccoli if needed. Dice the onions into 1/4" x 1/4" pieces.
2. Heat a small saucepan on the stove over medium-high heat. Once hot, add the Pastamore Grapeseed Oil to the pan. After the oil has become hot, add the onions. Cook until the onions have become caramelized. If the onions color too quickly, reduce the heat to medium. Place to the side.
3. Place a large pot on the stove containing 1 cup of water. Turn the heat to medium-high. Add the broccoli to the pot. Cover the pot, and steam the broccoli until it is tender.
4. Place the broccoli and cooked onions into a food processor or blender. Add 1 cup of milk or milk alternative. Blend until smooth. Place the blended mixture back into the pot and return to the stove over medium/medium-high heat.
5. Bring the soup to a simmer, and then add the cheddar cheese. Stir often to incorporate the cheese and to keep the cheese from sticking to the bottom of the pot. If the soup is too thin, continue cooking. If the soup is too think, add more water or milk.
6. Once the cheese has become fully incorporated, remove the pot from the heat. Serve in bowls, and garnish with chive or parsley.
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