Cream of Broccoli Asiago Soup
- 3 Tbsp olive oil
- 1 cup onions, chopped
- 1/2 cup carrots, cut into rounds
- 1/2 cup celery, chopped
- 1/2 tsp salt
- Dash cayenne pepper, to taste
- 3 cups broccoli florets
- 2 quarts water or chicken stock
- Freshly ground black pepper
- 1 cup heavy cream
- 2 cups Asiago cheese, grated
Preparation time 15mins
Cooking time 75mins
In a large saucepan, over medium heat/heat the olive oil. When the oil is hot, add the onions, carrots and celery. Season with salt and cayenne pepper. Saute for 5 minutes, or until they begin to soften.
Add broccoli and saute for 3 more minutes. Add water/broth and season with salt and freshly ground black pepper.
Bring the soup to a boil, reduce heat and cover. Simmer for 30 minutes, or until vegetables are tender. Remove the cover, add the cream and simmer another 10 minutes. With a hand held blender, puree the soup.
Add 1 1/2 cups of the asiago cheese. Stir until the
cheese is melted. Season to taste. Ladle the soup into bowls and garnish with a little of the remaining Asiago cheese; Serve with crusty bread.