Serve this pureed broccoli and rice soup with Cheddar cheese on a chilly Autumn afternoon.
INGREDIENTS (for 4 servings):
- 3 tablespoons extra virgin olive oil
- 1 clove garlic, crushed
- 1 head broccoli, chopped
- 1 (32 fluid ounce) container chicken broth
- 1/2 cup uncooked white rice
- 1/2 cup shredded Cheddar cheese
Heat oil in a large pot over medium heat, and saute garlic 1 minute. Mix in broccoli, and cook 5 minutes. Pour in broth, and stir in rice. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Strain the broccoli and cooked rice from the soup, and place in a blender with 1 cup of the soup liquid. Blend until smooth. Return to pot. Serve with Cheddar cheese.