When I first came to live in the USA from France, land of Le Grand Fromage, I found the concept of cheese soups hard to wrap my head around. The cheese soups offered in the local delis and soup places didn’t help me get there either. I wasn’t convinced about them until I tasted this version, lovingly prepared by our recipe maven Mariko Makino. Light green, with a delicious subtle cheesiness, this soup swept away all my preconceptions. It is delicious, the perfect healthy comfort food.
- Heat olive oil over medium heat in a medium pot. Add onions and cook until translucent, about 5 minutes. Add the potatoes, garlic, salt and pepper. Cook another 5 minutes, stirring occasionally.
- Add the water or broth and bring to a boil. Add the broccoli and simmer for 8-10 minutes or until the broccoli is tender but still bright green.
- Remove the soup from heat and puree. Heat the soup through over low heat, and stir in the grated cheese and mustard. Once the cheese has melted, taste for seasoning.
- Serve with Croutons and a dusting of paprika.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 large Yukon Gold potato, peeled and cut into 1-inch dice
- 4 garlic cloves, minced
- Salt and pepper, to taste
- 5 cups water or broth
- 1 (12-ounce) head of broccoli, cut into medium florets, stem peeled and diced
- ⅔ cup grated sharp white Cheddar cheese
- 2 teaspoons Dijon mustard
- Paprika (optional)