This soup is a great way to get in a bunch of veggies! Its ends up an interesting bright green color. The best part though is the cheese crisp its by far the best crunchy addition to any soup. I could (and probably will) just eat a bunch of those on their own. This recipe is modified from https://www.mob.co.uk/ .
INGREDIENTS
-1 large onion, sliced
-3 cloves are garlic, diced
-mustard powder
-tumeric
-3 medium potatoes, diced
-24 oz broccoli floretes
-1 carton of chicken broth
-splash of cream
-shredded white cheddar cheese (as much as you want based on how many crisps you are making)
-old bay
-black sesame seeds
-s&p
DIRECTIONS
-Sauté onions and garlic until translucent
-Add mustard powder, s&p, and turmeric and mix
-Add diced potatoes, chicken stock, and broccoli florets
-Add a splash of cream then cover and let it cook
*While soup is cooking make the crisps, see below*
-When the potatoes and broccoli are fork tender add a handful of spinach, a little bit of cheese, and more salt and pepper then blend it up (I used an immersion blender but an actual blender would work much better)
-Ladle the soup into your bowl and top with a drizzle more of cream and your cheddar crisp and enjoy!
Cheese crisps:
-While that’s cooking add the shredded cheese to a very hot pan and let it cook until the edges start to look golden. Add the black sesame seeds, pepper, and old bay (or really any spices you like), then flip it. Cook for one more minute then put it on a wire rack and let it cool and stiffen.
See full video at the links below!
chef grc 