1 shallot, quartered lengthwise and sliced
1 Tablespoon butter
1 small potato, diced
4 cups broth
4 cups cooked broccoli, chopped very finely
2 ounces cheddar (1/2 cup shredded)
1 ounce parmesan (1/4 cup shredded)
2 Tablespoons whole wheat flour
1 ounce cream cheese or mild chevre
2 cups milk
pinch each salt, nutmeg and cayenne pepper
1 Tablespoon lemon juice
Stir shallot in deep pot over medium
heat until fragrant.
Stir in butter and potato and
sauté 4 minutes.
Pour in broth and bring to boil.
and reduce heat to simmer. Cook 10 minutes.
Uncover and stir in broccoli.
full simmer, cover and cook another 10 minutes.
Mix flour into shredded cheese and stir
into soup with cream cheese and milk.
heat, stirring occasionally, until thickened and
cheese is melted. Stir in spices and lemon juice.
Serve hot. Refrigerate leftovers.