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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
8 ounces broccoli florets 8 ounces cubed potato 1 large onion, peeled and chopped 1 large red bell pepper, stemmed, seeded and chopped 1 large clove garlic, peeled and minced 2 tbsp. butter 1 tsp. ground cumin 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. dry mustard 2 tbsp. all purpose flour 3/4 cup heavy or whipping cream 1 1/2 cups grated sharp cheddar cheese
Directions
Heat a large saucepan of lightly salted water to a boil. Add broccoli florets and boil until crisp-tender, about 3 minutes. Drain broccoli, reserving 3 cups water, and cool under cold running water. Drain again. Combine butter, potato, bell pepper, onion and garlic in a large pot. Cook 8 to 10 minutes, stirring occasionally, until onion is tender. Add cumin, salt, pepper and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Stir in reserved cooking water and heat to a simmer. Simmer 10 to 15 minutes until potato is tender. Add cream and cheddar and stir until cheese is melted. Transfer 2 cups soup to a blender and puree until smooth. Return pureed soup to pot and stir in broccoli. Simmer 5 to 10 minutes until broccoli is tender.
Serves 4 to 6.
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