Broccoli-Carrot-Potato Cream Soup: perfect with Cheddar !

Not knowing when the dawn will come
I open every door.

Emily Dickinson
Broccoli Cream Soup: perfect with Cheddar Recipe

– 1 head broccoli (400g)
– 200g carrots
– 250g new potatoes
– 400ml water
– 1tsp salt
– 50ml 33% cream

Serving ingredients:
– 100g grated Cheddar


1 Wash and peel carrots and potatoes
2 Wash broccoli; cut about an inch off the bottom of the broccoli stalk and peel the broccoli stalk
3 Cut carrots and potatoes into 1cm cubes
4 Cut broccoli into small pieces (both stalk and florets!)
5 Boil the vegetables in 400ml salted (1tsp) water for 12 minutes
6 Mash the soup with an immersive blender until smooth
7 Add 33% cream to the soup and mix well
8 Serve the soup with grated cheddar and have a great day ! 🙂

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