Edam Cheese Soup
photo by *Parsley*
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 2 tablespoons butter
- 1 cup sliced leek
- 1 bunch broccoli, stalks sliced and florets kept seperate from the stalks
- 2 cups peeled cubed new potatoes
- 6 cups chicken stock or 6 cups chicken broth
- 1 cup milk
- 1 cup grated edam cheese, plus extra grated cheese for garnish
directions
- In a large saucepan over medium heat, melt the butter.
- Add leeks, broccoli stalks, potatoes, and chicken stock and bring to a boil.
- Reduce heat to medium-low, cover and simmer for 20 minutes.
- Stir in the broccoli florets and cook for about 3 minutes.
- Puree the soup in a blender or food processor.
- (Works best if you do a small amount at a time) Return the soup to the saucepan.
- Add the milk, and reheat the soup until hot.
- Add the cheese and stir until the cheese melts (about 1 minute).
- Serve hot, garnish with extra cheese.
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Reviews
-
Great-tasting soup! I love edam cheese. I doubled the leeks and used light cream for the milk. It looks like more of a broccoli-cheese soup (which I think would be a more suitable name for it), since the broccoli gives it a nice green color. But whatever you call it....it's excellent! I'll make this again. Thanx.
RECIPE SUBMITTED BY
Denise Nachtigal
United States