Creamy Broccoli Bisque

🥘 Ingredients

• English cheddar cheese
  8 oz
• broccoli
  3 heads
• carrots
  3 c, 1
• celery
  3 c
• garlic
  10 cloves
• heavy cream
  2 c
• milk
• onion
  3 c
• parsley
  4 tbsp
• pepper
• potatoes
  3 c
• salt
• thyme
  1 Tbsp
• unsalted butter
  3 Tbsp
• vegetable stock
  10 c

🍳 Cookware

• immersion blender
• large soup kettle

1. 1

   Take some of the broccoli into florets and poach them separately from the soup in vegetable stock or milk . You will add those at the end when the soup has been pulverized with the immersion blender .

   broccoli: 3 heads, milk
2. 2

   In a large soup kettle , heat the unsalted butter and when hot add the onion and cook until translucent. (This could take a few minutes). Add the garlic and when fragrant add thyme , celery , carrots and potatoes and broccoli.

   unsalted butter: 3 Tbsp, onion: 3 c, garlic: 10 cloves, thyme: 1 Tbsp, celery: 3 c, carrots: 3 c, potatoes: 3 c
3. 3

   Add the vegetable stock enough to barely cover all your vegetables.

   vegetable stock: 10 c
4. 4

   Cook for about ⏱️ 90 minutes or until all vegetables are soft and cooked.
5. 5

   Using your immersion blender, process the soup until all the ingredients are nice and smooth. Add the heavy cream and the English cheddar cheese ; adjust the seasoning with salt and pepper . Add the shredded carrots , parsley and the reserved florets.

   heavy cream: 2 c, English cheddar cheese: 8 oz, salt, pepper, carrots: 1, parsley: 4 tbsp