Broccoli Soup with Cheddar Crust

Full of flavor and perfect for this holiday season, Broccoli Soup with Cheddar Crust. 

Ingredients:

 

 

 

  • 1 Potato (diced) 
  • 1 Head of Broccoli (roughly chop) 
  • 300 grams Baby spinach
  • 1 Onion (sliced) 
  • 3 to 4 garlic cloves (sliced) 
  • 32 oz chicken Broth
  • 100 ml Sour cream or Mexican cream 
  • 2 cups of shredded cheddar cheese
  • 2 tbs black sesame
  • 2 tbs Paprika
  • Salt
  • Olive Oil 

Directions:

Preheat a large pot over medium heat and add a splash of olive oil, then onions and garlic. Sweat them with a pinch of salt. 

Once the garlic and onion are soft and sweated, add potato and cook for 6-7 min, then add broccoli, stock and cream. Bring to simmer and cook for 13 minutes. 

In the meantime, in a non-stick pan over medium heat: add the cheddar cheese, cook for 4-5 min until is crusty, sprinkle with sesame and paprika. Flip and cook for 3 more min. Transfer to a rack and let it cool.

Add baby spinach to the soup and let it simmer and combine for 2 more minutes. Transfer everything to a blender and. Mix until smooth.  Season with salt and pepper. Serve immediately with the crust!

Enjoy!

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