Broccoli Cheddar Soup

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Ingredients:

∙ 75g olive oil

∙ 350g onion

∙ 125g carrot

∙ 125g fennel

∙ 350g potatoes

∙ 20g garlic

∙ 400g broccoli

∙ salt

∙ 50g flour

∙ 1500g chicken stock

∙ 250g cream

∙ 225g cheddar

∙ black pepper

Instructions:

1. Preheat large pot over med-high heat. Add oil. Add vegetables and a pinch of salt. Stir. Sweat veg for 6-8 mins. Once beginning to soften, add flour. Stir to coat veg and cook for a couple of minutes, just to cook off the raw edge, before adding in chicken stock and cream. Stir, reduce heat to med-low and continue to cook for 10min. 

2. When veggies are tender, but not mushy, reduce heat to low. Scoop about 3-4c of soup into a tall sided sauce pot and blend with immersion blender (or blend with standard blender). Add blended soup back into the original soup pot and stir. Stir in cheese. Taste for seasoning. I typically add an additional pinch of salt or two. 

3. Garnish with black pepper and an additional pinch of shredded cheese!