Creamy Broccoli Avocado Soup
Move over cheddar, there's a new kind of broccoli soup this season! This creamy base pulls from rich avocado and aged parmesan!
Equipment
- Stock Pot
- Immersion blender
- Strainer
- Kitchen knife
Ingredients
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 1 medium Onion
- 4 cups Broccoli
- 2 cloves Garlic
- 2 sprigs Thyme
- 1 tsp Italian Seasoning
- Salt and Pepper
- 3 cups Stock
- Water (as needed)
- 1/2 cup Heavy Whipping Cream
- 1 large Avocado
- 1/4 cup Mozzarella Cheese
- 1/3 cup Aged Parmesan Cheese try to get a hard variety
Instructions
- In stock pot, heat butter and olive oil.
- Add chopped onions and cook until fragrant.
- Wash and trim broccoli and add to stock pot, stirring until coated.
- When broccoli become al dente, add minced garlic, Italian seasoning and thyme, cooking until garlic is fragrant but not browned.
- Add stock and water as needed to just cover contents. Simmer until broccoli is tender (fork is easily inserted).
- Turn off heat and add cream, mozzarella, and avocado.
- Using immersion blender, puree until smooth.
- Add in hard parmesan cheese, salt and pepper and puree again, adjusting seasoning to taste.
- Serve warm or cold with fresh thyme and parmesan. Enjoy!