BROCCOLI CHEESE (SWISS) SOUP - RACHAEL RAY
Please note: This recipe calls for 10 oz small yellow-fleshed potatoes (like Yukon Gold or similar). FYI, this is approx. 2 small potatoes. (It was difficult to write this out in the recipe, so i just decided to note it here.) This is a nice, filling soup that is easy to make. When I made this, I subbed about half the water with leftover chicken broth. However, I'm sure it tastes just as good (w/out the broth). This is part of a "two-for" recipe, which originally included a recipe for Ham-and-Swiss Toasts (for serving alongside) for a complete meal idea. I have posted the Ham and Swiss Toasts separately. Recipe source: Rachael Ray magazine
Provided by Jug OMud
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat olive oil over medium heat. Add the onion, season with salt and pepper and cook (stirring often), until softened (approx. 7 minutes).
- Add the potatoes and 3 1/2 cups water and bring to a boil. Lower heat and simmer for 5 minutes.
- Add broccoli and cover and cook until just tender (about 7 minutes).
- Puree half the soup in the blender. Add back to the other half in pan/pot.
- Stir in the 2 cups of the shredded cheese. Add cream and stir. Season with salt and pepper and keep warm over low heat.
- Recommended toppings: toasted walnuts (optional).
- If desired, prep and prepare the Ham and Swiss Toasts (listed separately) to accompany.
Nutrition Facts : Calories 495.9, Fat 33.4, SaturatedFat 17.5, Cholesterol 90.4, Sodium 175.8, Carbohydrate 31.6, Fiber 5.9, Sugar 5.5, Protein 21.2
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