Cream of Broccoli amp Garlic Soup with Asiago DOP amp Speck Alto Adige IGP
From erin1231 16 years agoIngredients
- 1 head broccoli shopping list
- 2 large cloves garlic shopping list
- 1 medium onion shopping list
- 1 yukon gold potato, (weighing approximately 8 oz.) shopping list
- 4 cups chicken or vegetable stock shopping list
- 1 cup coarsely grated, Asiago Pressato DOP, (approximately 4 oz.) shopping list
- 1 cup coarsely grated, Asiago Stagionato DOP, (approximately 4 oz.) shopping list
- 8 oz. finely diced Speck Alto Adige IGP (equaling about 1 cup) shopping list
- Freshly ground black pepper, to taste shopping list
- fine sea salt, if desired shopping list
How to make it
- In a small bowl, mix cheeses together. Set aside.
- Cut broccoli into small florets. Crush the garlic with the sides of a chef’s knife and discard the skins. Peel and roughly chop onion. Peel and grate potato.
- Thinly film soup pot with extra virgin olive oil.
- Add broccoli, garlic, onion and potato. Sauté until garlic becomes fragrant.
- Add stock, bring to a boil, turn down to a simmer and cook for 10 minutes or until broccoli is soft and tender.
- Using an immersion blender; puree until smooth. Add Speck Alto Adige IGP and simmer another 10 minutes.
- Add a few grinds of freshly ground black pepper. Taste and adjust seasonings.
- Ladle into bowls and garnishing with ¼ cup of mixed cheeses and 2 tablespoons Speck Alto Adige IGP.
- Equipment:
- Large soup pot
- Immersion blender-see cooks tip
- Ladle
- Cheese grater
- Cook’s Tip - Food processor or blender may be used instead of immersion blender.
People Who Like This Dish 3
- efitobx Norfolk, VA
- trigger MA
- erin1231 West Pittston, PA
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