Broccoli and Cheese Soup
Submitted By: Taz
Ingredients:
1 lb Fresh Broccoli - cut into bite sized florets
½ lb Sharp -OR- Extra Sharp Cheddar Cheese - grated + extra for garnish
1 Large Carrot - grated using the largest holes on box grater -OR- diced
1 Small Onion - small chopped
3 Cups Chicken Stock - can substitute vegetable stock if desired
2 Cups Half-and-Half - can substitute heavy cream if desired
¼ Cup All Purpose Flour
6 Tbs Unsalted Butter
¼ tsp Fresh Ground Nutmeg
2 Bay Leaves
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Melt butter in a large Dutch oven or soup pot over medium heat - Add onion and sauté until tender and slightly golden in color (apx 5 minutes)
- While continuously whisking, gradually add flour - Allow to cook (continuously whisking) for 3-4 minutes or until a blond roux is achieved
- Whisk in the half-and-half/heavy cream until fully incorporated and smooth - Add chicken stock, nutmeg, bay leaves, fresh ground black pepper and salt (apx ¼ tsp each of salt and pepper) and bring to a simmer - Reduce heat to maintain simmer and allow to cook uncovered for 20 minutes
- Add broccoli and carrot and continue to simmer for another 20 minutes or until broccoli and carrots are tender - Remove and discard bay leaves - Remove from heat
- -OPTIONAL- Transfer 1-2 cups (up to half) of soup to a blender and purée until smooth and return to pot (this makes for a smoother, 'creamier' soup if desired)
- Whisk in the grated cheese a bit at a time until fully melted and incorporated (doing this off the heat ensures that the soup will not become 'grainy')
- Adjust consistency - If soup is too thick, add additional half-and-half/cream -OR- water to thin - if too thin, add additional cheese
- Adjust seasoning with salt and pepper
- Serve hot garnished with additional grated cheddar cheese along with a generous 'hunk' of crusty bread (preferably sourdough)
