Broccoli and Cheese Soup with Croutons
This is the best by far recipe I've come across. It is inspired by Emeril Lagasse's recipe from the Foodnetwork channel. I add more cheese, and don't puree it, so I have some nice bits of brocolli in there. I've made it twice now, and it's becoming a staple. I've made it with the onions, and with the leeks, and I think the leeks taste better, being more mellow."This was good in the end. I noticed that garlic isn't listed in the ingredients list, but I its listed in the preparation list. Broth is listed, but told to pour stock in the prep list. I was unsure which one to use. Over all I liked this. " - Cheerchick1707
Yield: 4 Ready in 1 hours
218 people trying soon
|3 tbspunsalted butter; plus 2 TBL cold unsalted butter, cut into pieces|
|1 mediumyellow onion or sliced leeks; (white parts only) washed|
|0.25 tsp.pepper corns; crushed|
|3 tsp.dried Thyme leaves|
|3 cupslow sodium chicken broth (Swanson is good)|
|1 packagefrozen chopped broccoli; defrosted|
|0.5 cupheavy cream|
|1 8-oz packageshredded cheddar cheese (mixed cheese; (2 cups)|
|Croutons for garnish|
Broccoli and Cheese Soup with Croutons Preparation
In a medium pot, melt the 3 tablespoons butter over over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until opaque, 4 minutes. Add the garlic and thyme, stirring until fragrant, for 20 seconds. Add the flour and cook, stirring until flour is absorbed, try not to burn the flour. You can add a smidgen more butter when the flour gets real brown, if needed. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 3 minutes. Add the broccoli and cook, stirring, until tender, about 10 minutes.
Remove the pot from the heat and puree with a hand-held immersion blender until loved. I like chunky soup, so I blend on low for 3 minutes. If you like a very creamy soup, blend on high for 5 minutes.
Add the cream and bring to a bare simmer to heat through. Add most of the cheese, reserving an eighth for garnish, and cook over low heat, stirring until melted. Add the 2 tablespoons cold butter, stirring to blend.
Remove from the heat and ladle into bowls. Sprinkle croutons over the top of the soup and serve immediately.
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