2 tablespoons oil
6 cups broccoli — chopped *see note
1 medium onion — diced
1/4 teaspoon sage — rubbed
1 clove garlic — minced
1 large baking potatoes — diced
4 cups chicken broth — defatted
1 each bay leaf
salt and white pepper — to taste 1/2 cup heavy cream — (35%)
6 teaspoons cheddar cheese, shredded — ** see note
1 package frozen puff pastry shell
* The recipe called for 2 heads of broccoli, chopped I guessed 6 cups ** The recipe called for Stilton Cheese
In a large saucepan saut? in oil, over medium heat, broccoli, onion, sage and garlic. Add potato, chicken stock, bay leaf, salt and pepper. Bring to a boil, reduce heat and simmer for approximately 20 minutes or until potato is fully cooked. Pur?e in a food processor and return to heat. Adjust seasoning and add cream. Simmer gently. Do not boil. Preheat oven to 425?F. Place hot soup in individual serving bowls and add a bit of Stilton. Cover with the puff pastry which has been rolled out, make sure it does not touch the soup. Brush the top of the pastry with an egg wash (egg and water mixed). Bake at 425?F 10 minutes. Watch carefully so it doesn’t burn.