1 tbsp olive oil
3/4 pound broccoli, chopped
1 large potato, chopped
1 leek, chopped
2 shallots, chopped
2 cups chicken stock
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp curry powder
2 tsp Dijon mustard
1 cup milk
1/3 cup shredded cheddar cheese

Procedures :
Heat oil in a large heavy-bottom pot. Add broccoli, potato, leek, and shallots and saute, stirring frequently, over medium-high heat for about 5 minutes. Add 1 cup of stock, along with thyme, oregano, and curry, then cover and simmer until vegetables are very tender about 30 minutes. Let the soup cool, then pour it into a food processor or blender along with mustard and process until it is a smooth puree. Pour the puree back into the pot and add remaining stock, milk and cheese and heat slowly, stirring to blend well. When cheese has just about melted, it is ready. Serve hot.
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Category : Soups