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Broccoli and Cheese Soup

Olive oil
2 Onions
6 md Potatoes
1 pt Water/stock
2 Heads of broccoli
8 oz Cheddar cheese - mature cheddar is good; add more cheeses if you want it only improves it
Salt; peper, herbs and spices


heat oil, soften 2 onions and 6 medium potatoes.

When yellowish, add about 1 pint of water or stock and one head of broccoli (broken into florets), salt and any herbs/spices you fancy.

Cook for about 20 minutes at a fast simmer.

Add another head of broccoli in florets, simmer for another 2/3 minutes.

Remove from pan while new broccoli is still crunchy and liquidise.

Add about 8 ounces grated mature cheddar to the serving dish and stir until it melts - top with lots of freshly ground pepper. Serve with fresh brown bread.


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