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Categories:
butter yellow onion garlic thyme yellow potatoes broccoli milk heavy cream salt Cheddar cheese walnuts sour cream Bread garlic Parmesan cheese pistachios butter
Viewed: 13 - Published at: 3 years agoIngredients
- 2 tablespoons ( 1/4 stick) unsalted butter
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme
- 4 yellow potatoes, peeled and cubed
- 1 head fresh broccoli, chopped
- 2 cups milk
- 1 cup heavy cream
- Sea salt and black pepper
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 cup chopped walnuts, for topping
- Sour cream, for topping
- Rustic bread, any kind you like, thickly sliced
- 2 garlic cloves, sliced in half
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup finely chopped pistachios
- Unsalted butter, for serving (optional)
Method
- To make the soup, in a soup pot, melt butter over medium heat.
- Add onion and saute until tender, about 5 minutes.
- Add garlic, thyme, potatoes, and broccoli, and saute for another 5 minutes.
- Add milk and heavy cream, and bring to a gentle boil.
- Add salt and pepper to taste.
- Reduce heat and simmer the soup for 15 minutes, until potatoes are soft.
- Add cheese and continue to simmer for 2 minutes.
- While soup is cooking, make the Pistachio-Crusted Bread.
- Rub cut sides of halved garlic cloves over each piece of bread.
- Top each piece with a handful of Parmesan cheese and pistachios.
- Toast until browned, either in toaster oven or under a broiler.
- If desired, serve bread with butter.
- Puree soup mixture in a blender or food processor.
- Serve hot with a sprinkling of walnuts and a small dollop of sour cream on top of each serving.
- Serve with Pistachio-Crusted Bread.
