from: soupsong.com
Ingredients
¾ pound broccoli, florets cut off and reserved, stems lightly peeled and chopped (woody end discarded)
2 tablespoons olive oil
1 onion, chopped
1 stalk celery with leaves, chopped
½ to 1 hot pepper (jalapeño, cherry, or Serrano)
4 cups vegetable (or chicken) stock
1 potato, peeled and diced
¼ to ½ cup parsley, chopped
salt and pepper to taste
brick of cheddar cheese for grating
Directions
In a large saucepan, sauté the onion, broccoli stems, celery and hot pepper in the olive oil over low heat – sweating them until the onion is transparent. Pour in the stock and bring to a boil. Stir in potato and parsley, then reduce heat and simmer for about 20 minutes, until the vegetables are tender. Puree, solids first, in a blender – then return to the pot.
When you’re five or so minutes away from serving, bring to the pureed soup to a boil, stir in the reserved florets, and cook on medium heat for 3 to 4 minutes. Return the soup and florets to the blender and lightly pulse until the florets are nicely chunked and distributed throughout. Ladle soup into bowls or flat soup plates and grate the cheese in long, thick strips over each serving. Serve immediately.