I love this &*$#@^ soup! May I suggest a light grating of the sharpest cheddar cheese you have on hand? I used Cabot Seriously Sharp.
2 Tbsp. olive oil
2 onions, chopped
1 lb. fresh broccoli, cut into florets
3 medium potatoes, peeled, cubed
8 cups veggie stock, chicken stock, or water
1 cup heavy cream
Pinch of cayenne
Salt and black pepper to taste
In a large pot, heat the oil over medium-low heat. Add the onions and sauté until translucent, 4-5 minutes. Add the broccoli and potatoes, and stir to coat. Add the stock or water, increase heat, and bring to a simmer. Reduce heat, maintaining a simmer, and cook for 1 hour, until vegetables are tender. (Note: The original recipe calls for you to add all of the veggies to the pot with the water/stock right away, forgoing the oil. You can do it that way, if you prefer.)
If you have a stick blender, you can puree the soup right in the pot. If you're using a regular blender, let it cool until no longer hot and steamy, and puree in several batches, never filling the blender more than half full. Add the cream, cayenne, and salt and pepper. Reheat. Serve with grated sharp cheddar cheese.
Source: Adapted from Twelve Months of Monastery Soups by Brother Victor-Antoine d'Avila-Latourrette. He probably doesn't actually swear (too much!).
