page updated on April 30, 2017
|1||medium baking potato|
|4 cups||fresh broccoli|
|2/3 cup, divided into two equal portions||shredded medium or sharp cheddar|
|a taste of||shredded parmesan cheese|
|a taste of||sea salt|
In the microwave, cook potato until soft.
In the oven, roast broccoli until tender.
With your Vitamix's soup setting, combine cheddar and half of cheese. Add potato slowly with remaining cheese. Blend to the desired consistency.
Serve immediately, garnishing with parmesan cheese and artisan salt as desired.
Notes: We're still experimenting with this recipe. The ratio of broccoli to potato is a work in progress. Our first attempt did not roast the broccoli, which gave the soup a raw flavor—not unpleasant, but not what we wanted. We had great luck with a couple of pinches of smoke-flavored sea salt as a garnish.
Makes two large bowls.