Broccoli Cheddar Soup

Seeing as I’ve all ready typed this recipe out, I thought I’d better keep it in a safe place! This was probably one of the best soups I’ve ever made.

1/4 cup of butter
1/4 cup of flour
1 onion, finely diced
2 cloves of garlic
2 cups of whole milk
2 cups of chicken stock
2 cups of shredded extra sharp cheddar
4 cups of broccoli florets, pulsed 12 times in a food processor
Salt and Pepper, and a pinch of cayenne pepper

Heat the butter over medium heat in a large pot. Add the onions and sautee until softened. Add the garlic, cayenne pepper and flour. Whisk constantly for about two minutes to cook the rawness out of the flour. Whisk in the chicken stock and milk until it begins to thicken. Add the chopped broccoli. Whisk in 1/2 a cup of cheese at a time until it melts smoothly into the soup.

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4 potatoes, 1/2 inch sliced
1 carrot, diced
1 onion, diced
1 celery stick, diced
1 clove of garlic, minced
Broccoli, cut into bite sized florets
2 cups sharp cheddar cheese, grated
2 cups chicken stock
1 litre of water
2 tbs butter
white wine for deglazing
Salt and Black Pepper to taste.

In a large pot, melt the butter over low heat. Add onions, celery and carrots. Sweat over low heat until onions are translucent. Stir in garlic for 15 seconds. Add wine to deglaze the pan. Add stock, water and sliced potatoes. Bring to boil. reduce to simmer and cook until potatoes are tender. Remove from heat and let cool for 15 minutes. In small batches, puree in a blender or food processor, until smooth. Pass through a fine mesh sieve and return to pot over medium heat. Slowly stir cheese into soup base until blended smoothly, reserving some for garnish. Add Broccoli florets and simmer over low heat for 15 minutes. Season with salt and pepper to taste. Serve with grated cheddar over top. Voila!

Chez Darren Andrew

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Broccoli Cheddar Soup

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