Broccoli Soup With Potato And Cheddar Cheese - cooking recipe

Ingredients

1 tsp. olive oil
3/4 lb. chopped broccoli
1 large potato, chopped
1 leek or onion, chopped
2 shallots, chopped
2 c. chicken stock
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. curry powder
2 tsp. Dijon mustard
1 c. milk
1/3 c. shredded Cheddar

Preparation

Heat oil
in
large
heavy
bottom
pot.
Add broccoli, potato, leek
and shallots and saute, stirring frequently over medium heat for
5\tminutes.
Add
1 cup stock, thyme, oregano and curry.
Cover,
simmer
until
vegetables are very tender, about 30\tminutes.
Stir\toccasionally.
Let
soup cool.\tPour into blender or\tfood processor with mustard.
Process until a smooth puree (don't overpuree or potato will be gummy).
Pour puree
back into
pot.
Add remaining stock, milk and cheese. Heat
slowly, stirring
to blend well.
When cheese is melted it's ready.
Makes 1 quart.