Broccoli Soup with Smoked Gruyere
You can use any smoked cheese here; cheddar or provolone also work well. But the smoked gruyere is really worth seeking.
- 3 Tbsp butter, room temperature
- 2 lbs fresh broccoli, stems and florets separated chopped into bite-size pieces
- 1 large onion, chopped
- 2 plump garlic cloves, minced
- 1 tsp chopped fresh tarragon or 1/2 tsp dried
- 6-1/2 cups chicken stock or canned low-salt chicken broth
- 1 cup whipping cream
- 1 cup whole milk
- 2 cups (packed) grated extra-sharp smoked gruyere cheese (about 8oz)
Melt butter in heavy medium pot over med-high heat. Add broccoli stems and onion; saute until onion is translucent, about 6 minutes. Add garlic and tarragon; saute 1 minute. Add stock; bring to a boil. Simmer uncovered until broccoli is tender, about 15 minutes. Puree with a hand blender or transfer to blender and puree in batches. Return soup to pot (if using blender). Stir in cream and milk.
Add broccoli florets. Simmer until soup thickens slightly and florets are tender, stirring freqently, about 5 minutes. You can puree the florets lightly if desired before serving, leaving some intact.
Add cheese and stir until melted. Season with salt and pepper.