Broccoli Basil Soup
(Courtesy of the new Golden Door Cooks at Home [<---click] Cookbook)
Olive Oil Spray
1/2 medium onion, diced (1/2 cup)
1 pound broccoli (chopped)
4 cups Vegetable or Chicken Stock (store bought low-sodium ok)
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 bay leaf
1 cup of packed fresh spinach leaves
2 tablespoons sliced fresh basil leaves
2 ounces sharp smoked Cheddar or Gouda, grated (about 1 cup loosely packed, optional)
Saute onion in olive oil spray 4-5 min
Stir chopped broccoli into the onion, cook 1 min. Add stock, salt, pepper, and bay leaf. Bring to a boil and then simmer for 10-15 min.
Allow to cool, remove and discard bay leaf.
Transfer the soup to a blender or food processor and process until creamy but still chunky, about 30 secs. Add the spinach and basil to the blender process for another 10 secs.
Return soup to a clean saucepan and reheat over low heat until simmering.
If desired, add the grated Cheddar and stir until melted.
