Soup Recipes » Broccoli Cheese Soup » Broccoli Potato Soup with Gouda Cheese and Endive

Broccoli Potato Soup with Gouda Cheese and Endive

Ingredients -

2 medium Red Potatoes, chopped
1-3/4 cups Vegetable Broth
3 cups bite-sized Broccoli Florets
2 cups Milk
3 tablespoons All-Purpose Flour
6 ounces Shredded Smoked Gouda Cheese
Fresh Ground Black Pepper
2 cups torn Curly Endive

Preparation:

1. Add the broth and potatoes to a large saucepan and bring to a boil.

2. Cover and lower the heat.

3. Simmer until the potatoes soften, which takes about 10 to 12 minutes.

4. Slightly mash the potatoes.

5. Stir in the milk and broccoli and bring the mixture to a simmer.

6. Toss together the flour and cheese in a medium bowl and gradually add to the soup.

7. Stir in the cheese until it melts.

8. Season, to taste, with pepper.

9. Divide the soup between bowls and top with the endive and shredded smoked gouda.

10. Serve.

Soup Making Tips -
Potatoes

	When using multiple potatoes in a recipe, choose similar sized spuds for even cooking. They should be smooth and firm with no cuts or soft or dark spots. Avoid green skins and those that are wilted or wrinkled. New potatoes are firmer and have thinner skins than other types of potatoes and are perfect for boiling or using in salads.

Soup Making Tips -
Bouguet Garni

	Seasoning soups and stocks is easy with a bouquet garni. The bouquet garni is a combination of spices that are tied together, wrapped in a small sachet, or placed inside a tea strainer. Traditional spices in a bouquet garni include bay leaf, parsley and thyme. Many other seasonings such as basil, savory, rosemary and tarragon can be added as well, depending on the cook’s preference.

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