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Broccoli and Cheese Soup

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By juls
Member since 2006

Serves | Prep Time | Cook Time


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.

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