This simple, creamy soup is the best thing my grandma used to make me when I was sick as a kid. By cooking the broccoli just right, the soup retains a vibrant bright green color. Serve this as a starter to any meal or with a sandwich or salad for a complete meal. So good for you, too.I hope you'll enjoy this as much as I did.It put's other soups to shame..Sorry,Sub*ay
1Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Saute until the onions are soft and translucent, 4 to 5 minutes.
2Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.
3Remove the soup from the heat and let it cool slightly. Then puree the soup, in batches, in a blender, adding the cheese in three additions while blending. Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.
4Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top