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Broccoli & Cheese Soup
Use fresh or frozen broccoli for this recipe.

INGREDIENTS:Onion - 1 chopped, Garlic - 1 clove crushed, Butter - 25 g (1 oz), Broccoli - 450 g (1 lb) florets, Potato - 1 medium, peeled and diced, Celery - 2 sticks chopped, Vegetable stock - 450 ml, Milk - 300 ml, Red Leicester cheese - 75 g (3 oz) grated, Red pepper - diced, to garnish.

COOKING: 1. Fry the onion and garlic in the butter until soft. Add the remaining vegetables and stock, bring to a boil, cover and simmer for 15 minutes.
2. Liquidise until smooth, add milk and reheat without boiling.
3. Stir in half the cheese, garnish with the remaining cheese and red pepper and serve with bread rolls.