2 Tbsps Butter
2 Tbsps Olive Oil
1 small Head of Broccoli, coarsely minced
1 medium Onion, minced
1 Garlic Clove, minced
2 ½ cup of Goody White Pasta Sauce – Alfredo
2 cups of Chicken Stock
2 cups of Chicken Pieces, cooked
1 Tbsp Dijon Mustard
1 tsp Salt
1/2 tsp Black Pepper
2 cups of Swiss Cheese, grated (Emmental)
1. In a large pot over medium heat, heat the butter and oil and add the broccoli and minced onion; stir well for 8 – 10 minutes until they wilt and become a bit fried “golden color”. Afterwards, add the garlic and stir for a minute, then add the Alfredo sauce, stirring continuously until incorporated. Gradually add the stock and let the mixture come to a boil for 12 – 15 minutes; stirring continuously until the broccoli becomes tender.
2. Using an electric blender, mash the soup after cooling the soup a bit and mash it in batches. Return the soup to the pot and add the chicken, mustard, salt, and black pepper. Raise the heat and add the cheese; stir until it melts.