*  Exported from  MasterCook  *
 
                          Jonathan’s Broccoli Soup
 
 Recipe By     : Jonathan’s of Oakville
 Serving Size  : 6    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 sauté 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. Purée 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.
 
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 NOTES : The last part using the frozen puff pastry, we did not use, instead
 we use a teaspoon of cheddar cheese on each serving.
 
 This recipe came from “Jubilation” The Junior League of Toronto 1985
 Cookbook.