Sunday, October 9, 2016

Broccoli Cheese Soup



It’s an easy soup to make and it is ready to go in about 1 hour. It’s absolutely perfect creamy, cheesy comfort food . I prefer to make my creamy soups with a simple milk and stock and roux base, which is significantly lower in fat, yet still tastes ultra-rich, creamy, thick, and absolutely delicious.




Ingredients:

  • 5 tablespoons of butter
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 30g of flour
  • 500ml of chicken stock
  • 400ml of whole milk
  • 500g broccoli florets, diced + 150g of stems,
  • 2 large carrots, sliced
  • 3/4 teaspoon of salt,
  • 3/4 teaspoon of freshly ground black pepper,
  • 1/2 teaspoon of smoked paprika
  • 250g of grated cheddar cheese,


Preparation :

In a small saucepan, add 1 tablespoon of butter, diced onion, and sauté over medium heat until the onion is translucent and barely browned. Add the garlic and cook for about 30 seconds, stirring constantly . Remove from heat and set aside.

In a large pot add 4 tablespoons of butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it's very important that the mixture is thick or soup will never thicken properly later. Slowly add the chicken stock and the whole milk, whisking constantly.



Simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened. Add the broccoli, carrots, onion and garlic you previously set aside. Add the salt, pepper, smoked paprika. Stir to combine.

Simmer over low heat for about 20 to 25 minutes, or until reduced .

Grate the cheese. It's important to use a high-quality cheese because the flavor of the soup depends on it. Add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and fully incorporated.

Transfer soup to bowls, garnish with reserved cheese, and serve immediately.

Enjoy ,


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