Broccoli Cheese Chowder

Recipe by ChefDebs
READY IN: 40mins




  • Remove florets from broccoli head.
  • Cook florets in 4 cups water for 4 minutes, drain the florets, reserving the cooking water. Set florets aside for later. Chop broccoli stalk into small cubes.
  • Melt butter in a large heavy saucepan.
  • Add potatoes, onions and broccoli stalk, and saute for 10 minutes or until onion is soft.
  • Add cumin and flour and cook for 1 minute, stirring constantly.
  • Add 3 cups of the reserved floret cooking water and the bouillon cubes, and simmer for 20 minutes, stirring occasionally until broccoli stalks are tender.
  • Stir in cream and cheese.
  • Season with salt and pepper.
  • Puree the soup in a blender until smooth ( Be Careful if doing this while HOT).
  • Add the florets to the blender and pulse once, (this give the soup a nice green florety colour without totally destroying the florets).
  • Taste and season again if necessary.
  • Heat through before serving.