Broccoli-Monterey Jack Cheese Soup Recipe Created by Ruth Paget

Broccoli-Monterey Jack Cheese Soup Recipe Created by Ruth Paget

I made broccoli-gruyère cheese soup when I lived in Stuttgart, Germany.  I loved how convenient frozen broccoli was to use during what seemed like ten months of winter there.  In Monterey (California), you can use Monterey Jack (a local cheese) or cheddar to make this soup.

You will need an immersion blender to purée this soup to a smooth consistency.

Serves 4

Ingredients:

-3 tablespoons olive oil

-1 teaspoon dry garlic

-1 large chopped onion

-2-3 cups frozen broccoli

-1 peeled and chopped potato

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup quinoa flour

-1 cup grated Monterey Jack cheese

Steps:

1-Add olive oil, garlic, and onion to a soup pot and cook them on high heat for 5 minutes once the olive oil sizzles.

2-Add the broccoli, potatoes, chicken broth, water, and quinoa flour.

3-Bring the soup to a boil and let it boil for 25 minutes.

4-Remove the soup from the heat and let it cool before inserting an immersion blender into it and puréeing the vegetables.

5-Reheat the soup and stir in the grated cheese before serving.

Serve with your favorite toast.

Bon appétit!

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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