Broccoli and Cheddar Soup

Ingredients:

Method :
 

1.   Cut the broccoli florets in small pieces and reserve in the cooking basket.
2.   Peel the broccoli stems and cut in large pieces and reserve.
3.   Place the cheese cubes in the Thermomix bowl and grate 5 sec/ speed 7. Reserve 75 g for the soup and the remaining 25 g to garnish the bowls.
4.   Place the onion and garlic in the bowl and chop 5 sec/ speed 5. Scrap the side of the bowl with a spatula.
5.   Add the butter and cook 5 min/ 100°/ speed 1.
6.   Add the potatoes and the broccoli stems and chop 5 sec/ speed 5. Scrap the side of the bowl with a spatula.
7.   Add the bouillon cube, the water and the milk.
8.   CookAdd the cooking basket with the florets and cook 5 min/ 100°/ speed 1.
9.   Add the cooking basket with the florets and cook 5 min/ 100°/ speed 1.
10. Remove the cooking basket and reserve the florets.
11. Add the 75 g of cheddar to the soup and blend (with the goblet in place) 1 min/ speed 10.
12. Add the florets and season with salt and pepper.
13. Mix 10 sec/ speed 2/ reverse direction.
14. Serve with reaming cheddar and green onions, if desired. 15 min/ 100°/ speed 1.

Note: Youare able to use cauliflower or other hard cheeses (ex: Gruyere or swiss) in this recipe. Left overs can be stored 3 days in the refrigerator or 3 months in the freezer. To reheat, place soupe in the Thermomix bowl and heat 5 min/ 90°/ speed 1/ reverse direction.