Sunday, February 5, 2012

Broccoli and cheese soup II

Another experiment using real cheese. The Velveeta version was good, but I was curious how using real cheddar would affect the outcome. It was very tasty, and even better after a day or two.

4.5 tbsp butter
1 yellow onion
0.75 tsp salt
0.25 tsp black pepper
0.25 tsp nutmeg
2 cloves garlic
1 tsp thyme leaves
4.5 tbsp flour
4.5 cup chicken stock
20 oz broccoli
0.75 cup heavy cream
8 oz cheddar

Mince the onion and garlic. Shred the cheddar.

In a large pot melt the butter and cook the onions until translucent. Add the garlic and spices, cook for 30 seconds. Add the flour and cook until golden.

Remove from the heat and add the cold chicken stock, stirring constantly. Bring back to a boil and add the broccoli. Cook for 10 minutes. Allow to cool and puree in a food processor.

Bring back to a boil and add the cream. Bring to a simmer and stir in the cheese until melted. Do not heat strongly at this point. Serve with a piece of crusty bread.

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