Broccoli Cheddar Soup
Ingredients:
¼ cup onion, diced small
3 tbsp butter or margarine
2 tbsp olive oil
¼ cup flour
1 cup heavy cream
3 cups milk (2% or to preference)
1 cup water
3 cups frozen or fresh broccoli (stems and florets)
2 ½ cups cheddar cheese, shredded (reserve ¼ cup for garnish)
Salt
Pepper
Fresh ground nutmeg
Parsley, chopped (optional, for garnish)
Bread Bowls (optional)
3 tbsp butter or margarine
2 tbsp olive oil
¼ cup flour
1 cup heavy cream
3 cups milk (2% or to preference)
1 cup water
3 cups frozen or fresh broccoli (stems and florets)
2 ½ cups cheddar cheese, shredded (reserve ¼ cup for garnish)
Salt
Pepper
Fresh ground nutmeg
Parsley, chopped (optional, for garnish)
Bread Bowls (optional)
Directions:
Melt butter in olive oil; when butter is completely
incorporated with oil, add onions and a sprinkle of salt (about ¼ tsp) and
sweat the onions until translucent. When onions are ready, add flour and mix
with onion/butter mixture; cook the mixture (called a roux and pronounced “roo”) for about two minutes, until very
lightly golden brown. When roux is ready, add heavy cream and stir until roux
and cream are completely mixed together and smooth, without graininess. Then
add milk and water; pepper to taste. Add broccoli, stir, and cover; simmer on
medium to medium high heat for about 20-30 minutes, stirring occasionally. When
broccoli is tender, add cheddar cheese and stir until soup is thickened and
creamy. Add freshly ground nutmeg; serve in bread bowls or other type of bowl,
garnish with shredded cheddar and parsley if desired.
Makes 4-6 servings.
Pictures!
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| Ingredients standing at ready |
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| Melt butter in olive oil over medium heat. |
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| Dice some onions. Do it better than I did, and use non-red onions. Haha. |
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| Sprinkling the sauteeing onions with salt would have been a great picture. Did you know salt doesn't photograph well? |
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| Making roux. Thanks French people! |
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| Add heavy cream, then milk, and then water. That's the soup base. |
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| Broccoli diving, a new sport |
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| Stirring the pot |
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| Look familiar?! |
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| Oh. My. Gosh. CHEEESE! |
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| Freshly ground nutmeg smells delicious |
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| Remember those bread bowls? I lopped off this one's top and hollowed out its insides. Then filled it up with creamy cheesy soup. I like to dip the bread pieces in the soup while it's cooling. Also, I didn't have any parsley for garnish so I went with extra cheese. Heavenly! |
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| The Mount Vesuvius of Broccoli Island. It's making me hungry right now. |
Enjoy!
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