Preparation
Step 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.
Step 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.
