Yes, We Cook!

6 heads of broccoli

64 oz of vegetable stock

2 large onions

1 head of garlic

1 cup of cream

1/3 lb goat cheese (fresh round)

This is a large recipe. You can halve it and it would be enough for about 4 – 6 bowls.

This is one of my simple quick soups. One could saute the onions and garlic first and it might make a better soup, but these lazy put everything in some stock, boil, and puree soups are working just fine me. They are really good.

So that’s what you do. Cut up all broccoli and onions in large pieces, no need to be careful or meticulous. The only tricky part is peeling the stalks and cutting up those.

Throw the broccoli, onion, and garlic, salt and pepper in the stock, boil until very soft.

Cool the veggie a bit and puree in a blender.

Once pureed add the cream and goat cheese. Heat enough to melt the cheese but do not bring to a boil again.

I froze this and it was fine upon reheating too.

Related posts:

1. Tomato florentine soup
2. Carrot and zucchini cream soup
3. Creamy chicken mushroom soup
4. Cream of mushroom soup
5. Cream of spinach soup