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Recipe courtesy of Nancy Fuller

Green Cauldron Broccoli Soup

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 6 servings
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  1. Drizzle some olive oil into a heavy-bottomed pot set over medium heat. Add the onion, garlic and some salt and pepper and cook until tender, 3 to 4 minutes. Pour in the chicken stock and half-and-half and bring to a simmer. Add the broccoli and cook until tender. Using an immersion blender, puree the soup until smooth. Stir in the herbed cheese and the Monterey Jack and let melt. Serve warm.

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