Ingredients
1 head of Broccoli
1 russet potato, peeled and1 inch cubed
2 tablespoons of unsalted butter
1/2 medium onion diced
1 shallot diced
2 cloves of garlic minced
pinch of corriander ground
pinch of cayenne pepper
1 teaspoon sea salt
ground pepper
4 cups chicken broth
1 cups water
1 cup of heavy cream
Preparation
peel broccoli stems and chop, reserve florets Melt butter in nonstick stock pot and add onion, shallots ,garlic, spices,and saute until soft. Add broths, water and broccoli stems, and potatoe and simmer for 10-15 minutes. Add broccoli florets and simmer another 5 minutes, covered. Blend soup until pureed in blender. Add to stockpot and return to simmer. Add cream. Adjust for salt and pepper. Ladle into bowls and shred guerere cheese over top, and serve.
