Broccoli-Cheddar Soup
This is an American classic that I absolutely love: Broccoli-Cheddar Soup. In fact, Broccoli-Cheddar anything! Some ingredients were simply made for each other. The epitome of a gentle contrast, this match offers a thoughtful balance in many applications. In January, why not go for the soup?
The chunky texture of this soup with a creamy cheesy flavor is reveling.
I love packing a mountain of flavors from different vegetables, in this case, not just broccoli, but onions, garlic, carrots and celery into the soup. Each spoonful has enough flavor to satisfy. I like to add even more cheese on top of the bowl and let it melt with the heat of the soup.
There is a forever argument in my household: for my husband and son, soup is never a complete meal. They need more sustenance than soup. Growing boys need to eat, and I guess the men in the house need a piece of protein. On the other hand, for the ladies (my daughter and I), this soup is absolutely complete; delicious and fulfilling. We need nothing else. Maybe a piece of bread and that’s about it.
Adjust to the needs of your household. It might be appetizer or a main course. I like using in non-traditional soup bowls, like this one in the photo.
A word on the broth: if there is one ingredient that can elevate your cooking by many points, it’s chicken stock. There is a wide variety of broths available in the store today, but if you can buy the home-made version, that’s the best. If you can make your own chicken stock, even better!
And finally, a word about the cheese: be sure to buy a fresh block of orange cheddar and grade it yourself, as it packs so much more flavor than the pre-shredded. This is a recipe to cook often and one to hold on to. Inspired by AllRecipes.
Broccoli-Cheddar Soup
Serves 4
3 tablespoons butter
2 garlic cloves, minced
½ onion, chopped
2 tablespoons all-purpose flour
1 cup half and half
1 ½ cups chicken broth
Kosher salt and fresh black pepper
freshly ground nutmeg
2 cups chopped broccoli
1 carrot, chopped
1 celery stalk, chopped
1¼ cups shredded mild Cheddar cheese
Melt butter in a stock pot over medium-high heat. Add the garlic and cook until it’s just golden, about 2 minutes. Add the onions and cook, stirring occasionally with a wooden spoon until translucent.
Whisk in the flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add the half and half to onion mixture, stirring until mixture is smooth.
Add the chicken broth and season with salt, black pepper and nutmeg.
Reduce the heat to medium and simmer the mixture until thickened, about 10 minutes. Add the broccoli, carrot and celery.
Reduce the heat to low, cover the pot and simmer until the vegetables are tender yet crisp, about 20 minutes.
Add the cheddar cheese to the soup and cook, stirring occasionally until cheese melts, about 5 minutes.
Serve hot in individual bowls.
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Leticia
