Potato, Broccoli, and Cheddar Soup

Name: Potato, Broccoli, and Cheddar Soup
Prep time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for drizzling; 2 large shallots, halved and thinly sliced (1/4 cup); 3 large cloves garlic, minced (2 tablespoons); 2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets); 3 small Yukon Gold potatoes, peeled and chopped (1 1/2 cups) Kosher salt and freshly ground pepper; 2 packed cups grated white cheddar (from an 8-ounce block); 1 tablespoon fresh lemon juice, plus grated zest for serving; 4 slices (each 1/2 inch thick) rustic Italian bread

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Prep Time: 25 minutes

Total: 35 minutes

Author : Martha Stewart

Ingredients

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2 tablespoons extra-virgin olive oil, plus more for drizzling2 large shallots, halved and thinly sliced (1/4 cup)3 large cloves garlic, minced (2 tablespoons)2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets)3 small Yukon Gold potatoes, peeled and chopped (1 1/2 cups) Kosher salt and freshly ground pepper2 packed cups grated white cheddar (from an 8-ounce block)1 tablespoon fresh lemon juice, plus grated zest for serving4 slices (each 1/2 inch thick) rustic Italian bread

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Instructions

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Step 1

Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice.

Step 2

Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.