Cheesy Broccoli Soup
Ingredients
- 3 tbls. Unsalted butter
- 1 cup chopped onion
- ½ tsp. salt
- ¼ tsp. white pepper
- Pinch nutmeg
- ½ tsp. minced garlic
- ½ tsp. chopped fresh thyme leaves
- 3 tbls. All purpose flour
- 3 cups chicken stock, separated (homemade
- or recommended: Kitchen Basics)
- 1 generous head fresh broccoli, stem
- chopped and florets cut equal size
- ½ cup heavy cream
- 1.25 cups shredded high quality cheddar
- Pumpernickel croutons, for garnish
Recipe Instructions
- Melt butter over medium-high heat.
- Add onions, salt, pepper and nutmeg andcook until translucent, about 3 minutes.
- Add garlic and thyme and cook about 30 seconds, until fragrant.
- Add flour and cook stirring until mixture is well blended and fragrant, about 2 minutes.
- Slowly add 2 cups of the chicken stock, whisking constantly, and bring to a boil.
- Reduce the heat and simmer until thickened, about five minutes.
- Add the florets and cook, stirring, until tender.
- Meanwhile, place chopped stem in pot with 1 cup of the stock and cook, covered, until very tender.
- Puree mixture with a hand-held blender or in a food processor and add to the soup.
- Add cream to the soup and bring to a simmer to heat through.
- Add the cheese and cook over low heat until melted.
- Remove from heat and ladle into bowls.
- Sprinkle croutons over top and serve.
