I love the creamy richness of a really good broccoli soup. After trying many different recipes over the years, and never finding one that I liked, I came up with my own that I think hits the mark perfectly. I hope you agree.
Course: Main Course, Soup
Keyword: Broccoli, Cheesey, Soup
Ingredients
3tbspbutterroom temperature
2tbspbutterice cold
1lbsfresh broccolicut into bite-size pieces
1largeyellow oniondiced
1clovegarlicminced
½tspfresh thyme leaveschopped
1smallcarrotdiced
3tbspall-purpose flour
3cupschicken stock
½cupcream
1cupextra-sharp white cheddar cheese
½tspred pepper flakes
¼tspwhite pepperor to taste
Salt to taste
pinchfreshly grated nutmeg
Instructions
In a large pot, melt the butter over medium-high heat. Add onions, carrot, salt, pepper and cook, stirring until soft, 3 minutes. Add the garlic and thyme and cook, stirring until fragrant, 20 seconds. Add flour and cook, stirring until the mixture is well blended and smells fragrant, 2-3 minutes. Slowly add chicken stock, whisking constantly, and bring to a boil. Add broccoli and simmer, uncovered, until the broccoli is just fork tender, about 12-15 minutes.
Remove the pot from the heat. "Fish out" about ½ cup of broccoli and set aside. Using a handheld immersion blender, puree the soup until smooth. Add the reserved broccoli back to the pot and set over low heat. Add cream and bring to a low simmer to heat through. Add nutmeg and the cheese and cook, stirring constantly until melted. Add remaining cold butter, stirring to blend.
Remove from heat. Serve sprinkled with extra shredded cheddar cheese, bacon pieces and croutons.