Banting Style Broccoli and Cheddar Soup
Need a winter warmer for lunch. This one is perfect for those who are Banting. Serve with Parmesan crisps for a wholesome meal. Click here for the recipe for Parmesan crisps
1kg broccoli
50g butter
1 small onion finely chopped
1L vegetable stock
120ml double cream
125g good quality cream cheese
1 cup grated cheddar
salt and pepper to taste
Melt the butter and fry the onion. Add the chopped broccoli florets and stir through. Pour in the vegetable stock. Place the lid on the pot and cook for about 10 minutes until the broccoli is just tender. Remove the lid and reduce the liquid by half. Liquidise the mixture, then return it to the pot. Stir in the cream, cream cheese and cheddar until melted. Season with salt and pepper and serve hot.
1kg broccoli
50g butter
1 small onion finely chopped
1L vegetable stock
120ml double cream
125g good quality cream cheese
1 cup grated cheddar
salt and pepper to taste
Melt the butter and fry the onion. Add the chopped broccoli florets and stir through. Pour in the vegetable stock. Place the lid on the pot and cook for about 10 minutes until the broccoli is just tender. Remove the lid and reduce the liquid by half. Liquidise the mixture, then return it to the pot. Stir in the cream, cream cheese and cheddar until melted. Season with salt and pepper and serve hot.
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