Broccoli and Cheese Soup
1/4 cup plus 1 Tbsp. Extra Virgin Olive Oil
1/4 cup coarsely chopped chives
Pinch of cayenne pepper
1 medium onion, chopped
2 dried bay leaves
1 pound broccoli, cut into 1-inch pieces (6 cups)
4 cups low-salt chicken broth
1 1/2 cup shredded cheddar cheese
1/2 cup parmesan cheese
salt & pepper to taste
Puree 1/4 cup oil, chives, and cayenne pepper in blender. Season with salt.
Heat 1 Tbsp oil in large saucepan over medium-high heat. Add onion and bay leaves; cook until onion is golden, stirring often, about 7 minutes.
Add broccoli; stir until bright green, about 1 minute. Add broth. Simmer until broccoli is tender, about 5 minutes. Remove bay leaves. Cool soup slightly.
Puree soup with blender until smooth. Return soup to pot. Re-warm on low-medium heat. Add cheese and stir in until melted. Season with salt and pepper. Serve hot with a drizzle of chive oil.