Broccoli Soup With Cheddar Cheese

Broccoli Soup With Cheddar Cheese
Broccoli Soup With Cheddar Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    tablespoons butter - (3/4 stick) room temperature

  • 2

    pounds fresh broccoli stems and florets

  • separated and chopped bite-size pieces

  • 1

    large onion chopped

  • 2

    garlic cloves minced

  • 1

    teaspoon chopped fresh tarragon (or 1/2 tspn dried tarragon)

  • 6 1/2

    cups chicken stock (or canned low-salt chicken broth)

  • 1

    cup whipping cream

  • 3

    tablespoons all-purpose flour

  • 2

    cups grated extra-sharp cheddar cheese (packed, abt 8 oz)

Directions

Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream. Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes. This recipe yields 6 servings. The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won’t overcook.

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