Ingredients
The following ingredients have 2 Servings
- 1/3 – 1/2 head broccoli, 1 1/2 cups (5oz, 150gr), chopped
- 1 small onion, chopped
- 1 tsp butter
- 1 1/2 cups (12oz, 360ml) chicken broth
- 1 tsp dried marjoram
- 2 tsp Dijon-style mustard
- 1/4 cup (2oz, 60ml) yogurt
- 1/2 cup (2oz, 60gr) shredded Gruyère cheese, reserve a bit for garnish
Instruction
- Melt butter in a medium saucepan.
- Add onion and sauté until starting to get tender.
- Add chicken stock, marjoram and broccoli.
- Bring to a boil, reduce heat, cover and simmer until broccoli is tender, 10 – 12 minutes.
- Purée soup, using only as much stock as needed.
- Reserve the rest of the stock.
- Return the soup to heat, add mustard and enough reserved stock to get the consistency you like.
- Bring to a boil, reduce heat and stir in the yogurt and cheese.
- Heat, stirring, just until cheese melts.
- Serve, garnishing each serving with a sprinkle of cheese.
