Broccoli Cheese Soup

Women‍‍`s Corner
December 15, 2020

There’s a couple of optional spices like smoked paprika, mustard powder, and cayenne pepper. They’re not mandatory if you don’t keep them available , but they are doing add extra depth of flavor. Use a high-quality cheddar that you simply grate yourself. Read the recipe a minimum of twice before beginning. You’ll be rewarded with the simplest , creamiest, richest, and most amazing soup.

Ingredients :

- 1 tablespoon + 4 tablespoons unsalted butter, divided

- 1 small or medium sweet yellow onion, diced small

- 1 clove garlic, peeled and minced finely

- 1/4 cup all-purpose flour

- 2 cups low-sodium vegetable stock (chicken stock may be substituted)

- 2 cups half-and-half*

- 2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional

- 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch

- 3/4 teaspoon salt, or to taste

- 3/4 teaspoon freshly ground black pepper, or to taste

- 1/2 teaspoon smoked paprika or regular paprika, optional and to taste

- 1/2 teaspoon dry mustard powder, optional and to taste

- pinch cayenne pepper, optional and to taste (doesn’t make soup spicy and serves to enhance flavor)

- 8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing

Method : In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently. Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside. In a large heavy-bottom pot add 4 tablespoons butter, flour, and cook over medium heat for about 3 to five minutes, whisking constantly, until flour is thickened.

You're making a roux and it’s vital the mixture is thick or soup will never thicken properly later. Slowly add the vegetable stock, whisking constantly. Slowly add the half-and-half, whisking constantly. Allow mixture to simmer over low heat for about 15 to twenty minutes, or until it's reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is often normal. While mixture is simmering, chop the broccoli and carrots. After simmering 15 to twenty minutes, add the broccoli, carrots, and therefore the onion and garlic you previously put aside .

Add the salt, pepper, optional paprika, optional powdered mustard powder, and optional cayenne. If you don’t have these seasonings available , it’s okay, but they are doing add subtle depth of flavor. Stir to mix. Allow soup to simmer over low heat for about 20 to 25 minutes, or until it's reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is often normal. While soup simmers, grate the cheese. It’s important to use a high-quality cheese (not the most cost effective thing you'll find) because the flavour of the soup depends thereon . don't use pre-grated cheese in ziptop bags because that cheese is immune to melting and won’t incorporate well. After simmering about 20 to 25 minutes, add most of the cheese, reserving alittle amount for garnishing bowls. Stir within the cheese until melted and incorporated fully, but 1 minute.

Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup will keep airtight for five to 7 days within the fridge. Reheat gently within the microwave. I find the soup is a smaller amount likely to ‘break’ or separate when reheated within the micro instead of on the stovetop, but do what you think that is best. I don’t recommend freezing the soup because I desire the cheese and half-and-half won't had best upon thawing and soup could break, but I haven’t actually tried freezing it.