Tuesday, September 17, 2013

Broccoli Cheese Soup

Broccoli Cheese Soup

Serves: 6
Time: Approx. 30 minutes

A few bunches of fresh broccoli
2 cups stock
1 cup of sharp cheddar cheese
1/2 cup of gouda cheese (or any other melting cheese you prefer)
1 shredded carrot
1 onion, finely chopped
1 large clove of garlic, minced
1 cup half and half
3 TBSP all purpose flour
3 TBSP butter
1 bay leaf
1 tsp garlic powder
1/4 tsp nutmeg, freshly ground
1/8 tsp cayenne pepper
salt and pepper to taste


Grate the carrots and onion. Mince the garlic. 
Shred your cheese. A little side note, always buy block cheese and shred yourself as needed, bagged pre-shredded cheeses have additives on it so that the pieces of cheese don't stick together, and I have no idea what those additives are or what try do, but I do know that geese made to not stick together doesn't melt into a yummy cheese soup. Also at the last minute I decided to add 2 slices pepper jack cheese to up the spicyness.

For the broccoli, chop 2/3 of it into tiny florets and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup.

Add your stock to a pot on medium-high heat, add your 2/3 of your broccoli [about 2 cups of florets] as well as your onion, garlic, carrots, and bay leaf. Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender.

Once the broth is done, start your roux. In a large pot (or using the same pot, by removing the veggies and stock), melt 3 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add 3 tablespoons of flour as you continue to whisk.  

Remove from heat and slowly pour in the broth from your veggie mixture [its okay if some of the veggies jump in along side it!] and stir to incorporate. 

 Next pour in the veggies and slowly stir in 1 cup of warmed half and half. Return to the burner on very low heat, uncovered. 

Once the soup has warmed back up, stir in the grated cheeses and remove from heat immediately.

 Serve right away, soup will continue to thicken as it cools.

Serve with crusty baguettes. 

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