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Jonathan's Broccoli Soup
Recipe By : Jonathan's of Oakville
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons oil
6 cups broccoli -- chopped *see note
1 medium onion -- diced
1/4 teaspoon sage -- rubbed
1 clove garlic -- minced
1 large baking potatoes -- diced
4 cups chicken broth -- defatted
1 each bay leaf
salt and white pepper -- to taste
1/2 cup heavy cream -- (35%)
6 teaspoons cheddar cheese, shredded -- ** see note
1 package frozen puff pastry shell
* The recipe called for 2 heads of broccoli, chopped I guessed 6 cups
** The recipe called for Stilton Cheese
In a large saucepan sauté in oil, over medium heat, broccoli, onion, sage
and garlic. Add potato, chicken stock, bay leaf, salt and pepper. Bring to
a boil, reduce heat and simmer for approximately 20 minutes or until potato
is fully cooked. Purée in a food processor and return to heat. Adjust
seasoning and add cream. Simmer gently. Do not boil.
Preheat oven to 425°F. Place hot soup in individual serving bowls and add a
bit of Stilton. Cover with the puff pastry which has been rolled out, make
sure it does not touch the soup. Brush the top of the pastry with an egg
wash (egg and water mixed). Bake at 425°F 10 minutes. Watch carefully so it
doesn't burn.
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NOTES : The last part using the frozen puff pastry, we did not use, instead
we use a teaspoon of cheddar cheese on each serving.
This recipe came from "Jubilation" The Junior League of Toronto 1985
Cookbook.
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