Broccoli/carrot Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb fresh broccoli
• 2 large raw carrots
• 1/2-1 cup shredded sharp cheddar cheese
• 16 ounces low sodium vegetable broth (i use homemade vegetable) or 16 ounces chicken broth (i use homemade vegetable)
• 1 cup half-and-half (use the real thing)
• 2 cups 2% low-fat milk or 2 cups skim milk
• 1 cup filtered water
• 1 medium light-skinned potato
• 1/4-1/2 teaspoon hot sauce (i use 1/2)
• 1/2-1 teaspoon kosher salt, to taste
• fresh ground pepper, to taste
• 5 -6 of roasted garlic cloves (optional)

Recipe

• 1 prepare broccoli using peeled stalks.
• 2 cut into small pieces.
• 3 peel& cut carrots into small coin-size pieces.
• 4 steam both vegetables until fork tender.
• 5 place steamed vegetables into blender.
• 6 add 1/2 warmed broth.
• 7 liquefy, being careful not to overflow.
• 8 remove to large pot with lid.
• 9 add remaining broth,half& half,milk,hot sauce,cheese,and salt to blender.
• 10 liquefy.
• 11 add to soup in pot.
• 12 stir to combine.
• 13 peel& dice potato.
• 14 place with filtered water in saucepan.
• 15 bring to boil, turn down to simmer until fork tender.
• 16 do not overcook.
• 17 strain, saving potato water.
• 18 set potatoes aside.
• 19 add potato water to thicken soup, if desired.
• 20 blend well and reheat.
• 21 serve hot with potatoes.
• 22 add pepper to taste.