Creamy Broccoli Bisque

🥘 Ingredients

• broccoli 3 heads
• milk
• unsalted butter 3 Tbsp
• onion 3 cups
• garlic 10 cloves
• thyme 1 Tbsp
• celery 3 cups
• carrots 3 cups
• potatoes 3 cups
• vegetable stock 10 cups
• heavy cream 2 cups
• English cheddar cheese 8 oz
• salt
• pepper
• carrots 1
• parsley ¼ cup

1. 1

   Take some of the broccoli into florets and poach them separately from the soup in vegetable stock or milk . You will add those at the end when the soup has been pulverized with the immersion blender .
2. 2

   In a large soup kettle , heat the unsalted butter and when hot add the onion and cook until translucent. (This could take a few minutes). Add the garlic and when fragrant add thyme , celery , carrots and potatoes and broccoli.
3. 3

   Add the vegetable stock enough to barely cover all your vegetables.
4. 4

   Cook for about 90 minutes or until all vegetables are soft and cooked.
5. 5

   Using your immersion blender, process the soup until all the ingredients are nice and smooth. Add the heavy cream and the English cheddar cheese ; adjust the seasoning with salt and pepper . Add the shredded carrots , parsley and the reserved florets.