Broccoli Soup with Goat Cheese & Basil
Michael Shepherd
Great as a veggie side too
ingredients
- 4 cups broccoli florets
- 1 cup onion, chopped
- 4 cloves garlic, chopped
- 3 cups chicken stock
- 2 T sherry
- 3 oz goat cheese
- 1 cup fresh spinach
- 2 T basil leaves
- 1 cup heavy cream (optional)
- Salt and white pepper
directions
In a soup pot, sauté the onion and garlic in 1 tablespoon olive oil. Dust lightly with flour and deglaze with the sherry. Add stock and bring to a light boil. Add the broccoli and cook just until broccoli is tender but has retained its color, 4-5 minutes. Purée in a blender along with the spinach, basil and goat cheese. Add back to the soup pot. For a richer soup, add 1 cup heavy cream. Bring to a simmer. Season with salt and white pepper. Steam some broccoli florets for garnish.
Source: Michael Shepherd
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