Broccoli and Cheddar Cheese Soup – Detailed Recipe preparations. Nutritional value of one serving: (4 total) Calories 589, total fats 34 g., saturated fats 18 g., proteins 22 g., carbohydrates 50 g., fiber 8 g., cholesterol 97 mg., sodium 931 mg., sugar – g. 
Photo of the dish:Anthony Achilleos Time: 35 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 150 gr. cheddar cheese, grate
- 1 medium onion, finely chopped
- 2 tbsp. chopped broccoli
- 450 gr potatoes, peel and chop
- 450 gr sweet potatoes, peel and chop
- 2 tbsp. nonfat cream
- 2 tbsp. lightly salted chicken stock
- 1 bay leaf
- 2 stalks of celery, finely chopped
- 2 tbsp. l olive oil
- Salt and Freshly Ground Peppers
- Rusks, for decoration
Recipes with similar ingredients: cheddar cheese, celery, cream, potatoes, sweet potatoes (sweet potato), broccoli, onions onion, bay leaf
Recipe preparation:
- Heat olive oil in a large saucepan, and sauté on medium heat onion and celery, until softened, approximately 5 minutes. Add chicken stock, cream, both types of potatoes, bay leaf, 2 cups of water, 1 tsp. salt, 1/4 tsp pepper and boil.
- Reduce temperature and cook until potato soft, about 10 minutes. Meanwhile, put the broccoli in dishes for the microwave, add 3 tablespoons of water and to salt. Cover and cook in the microwave until softness, about 4 minutes.
- When the potatoes are ready, remove the bay leaf and pour soup in a blender. Mash a bit by opening the lid a little to steam escaped (or soften using a hand blender with a nozzle for mashed potatoes). Pour the soup into a saucepan and put on the stove, add broccoli, cheddar cheese, salt and pepper, stir, and boil until the cheese is melted. Remove from stove.
- Pour the soup into plates and sprinkle with breadcrumbs.
