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