Sunday, April 21, 2013

Broccoli Cheddar Soup

  • 4 Tbsp unsalted butter, divided
  • 1/2 cup diced yellow onion
  • 1 lb. broccoli (including upper stems)
  • 2 cups of vegetable stock (or chicken stock)
  • Pinch of nutmeg
  • Pinch of red pepper flakes
  • 1/4 tsp garlic powder
  • 3 Tbsp all-purpose flour
  • 1 cup half and half (or use 2 cups total of milk)
  • 1 cup milk
  • 8 oz. mild cheddar cheese
  • Salt and pepper to taste

Melt 2 tablespoons of butter, on medium-low heat, in a large pot or dutch oven. Add the onion and a pinch of salt, to sweet the onion, and cook until tender, about 5 minutes.

Add the broccoli, vegetable stock, nutmeg, red pepper flakes, and garlic powder to the pot. Bring to a boil and then simmer for 20 minutes.

As the broccoli cooks, make your roux by melting 2 tablespoons of butter in a medium saucepan. Add flour and whisk constantly until the flour has turned a pale color, about 1 to 2 minutes. Keep watch as the roux will quickly turn dark and take on a different flavor. Add the half and half and the milk and allow to cook for 5 minutes, stirring occasionally. Remove from heat and add the cheese, stirring to combine. Set aside.

Using an immersion blender, or a regular blender, blend the broccoli until your desired thickness. Add the cheese mixture and salt and pepper to taste. If the soup is too creamy for your desired taste, simply add a bit of stock to thin it out.

Source: The Way to His Heart, inspired by Panera Bread
Thank you Maeghan for sharing this recipe with the world.

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