Ingredients
- 1 onion (diced)
- 1 clove garlic (minced)
- 1 baking potatoes (diced)
- 950 ml chicken broth defatted
- 525 gr broccoli see note (chopped)
- 120 ml cream (heavy)
- 30 ml oil
- 14 gr cheddar cheese
- 1 gr sage rubbed
- 1 package puff pastry shell (frozen)
The recipe called for 2 heads of broccoli, chopped I guessed 6 cups * The recipe called for Stilton Cheese In a large saucepan saut� 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. Pur�e 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.
