1. In a large stock pot, over medium heat, add olive oil and butter. 2. add potato, carrot, onion and garlic, saute for 2-3 minutes. 3. add broccoli, cauliflower and celery, saute for 2-3 minutes. 4. add cold water and chicken stock, bring to boil. 5. reduce heat to medium-low and cover for 12-15 minutes stirring occasionally. 6. add cheese and smoked paprika stirring frequently for 5 minutes. 7. remove from heat. 8. puree in small batches with hand mixer in two separate mixing bowls (large mixing bowl to hold puree, small mixing bowl to puree, don't puree in stock pot). 9. *optional* freeze portions now before adding heavy cream. 10. return to clean saucepan, heat over medium heat. 11. add heavy cream, stir and serve. 12. *optional* garnish with blanched or steamed floret and a dash of smoked paprika. ---------------------------------------------------------------------------
Nutrition
Ingredients
