Hearty Cheese Soup with Broccoli and Corn

Ingredients

• 1 clove garlic
• 1 onion
• 150 g raclette cheese
• 2 tbsp butter
• 125 ml Vegetable broth
• 600 ml Milk (3.5% fat)
• 200 g shredded cheddar
• 300 g broccoli florets
• 150 g corn (canned; drained weight)
• Salt
• black pepper

Instructions

1. 1.

   Peel the garlic and slice it thinly. Peel the onion and dice it small. Cut the raclette cheese into cubes.

2. 2.

   Heat butter in a pot and sauté the onions and garlic until translucent, then pour in the vegetable broth and bring to a boil. Add the milk, raclette cheese, and 150 g of shredded cheddar, stirring until melted. In the meantime, drain the corn and blanch the broccoli florets in boiling salted water for 3–4 minutes.

3. 3.

   Blend the soup with an immersion blender until creamy, season with salt and pepper. Stir in the corn and broccoli. Serve the cheese soup in bowls and sprinkle with remaining cheese on top.