Broccoli Cheese Soup

By Trey, 23 September, 2022

Image

Cuisine

American

Categories

Soup

Comfort Food

Yield

10 Servings

Preparation time

20 minutes

Cooking time

45 minutes

Total time

1 hour, 5 minutes

Ingredients

1 c Yellow Onion(s) (Diced, about 1 small onion)

1 c Shallot(s) (Diced, about 2 large shallots)

1 c Carrot(s) (Quartered and diced, about 1 large carrot)

1 c Celery (Diced, about 3 small stalks)

1 bn Broccoli (Broken down, about 2 cups of florets, and 1.5 cups of sliced stalks)

6 clv Garlic (Chopped)

2 T Butter

1 T Olive Oil

1 T Kosher Salt

3 T Flour

2 q Chicken Stock

1 Bay Leaf

1 t Ground Mustard

20 oz Cheese (Grated, I used 50/50 sharp Cheddar and Edam)

2 c Heavy Cream

1 t White Pepper

1 T Marsala wine

1 T Worcestershire Sauce

Instructions

Melt butter in heavy bottomed pot, add olive oil and all vegetables except the broccoli florets. Add 1 tbsp of Kosher Salt and sweat veggies for about 8 minutes, stirring occasionally.
Add flour and stir for about 3 minutes. Slowly add chicken stock while stirring. Bring to a boil, add broccoli florets bay leaf and ground mustard. Cover and simmer for about 30 minutes.
Remove bay leaf. Turn off heat and add heavy cream. Puree with immersion blender (can also be done in conventional blender in batches, but make sure soup is cool first!)
If soup has cooled significantly, heat it over low heat for about 10 minutes stirring frequently to get it warm enough to melt the cheese (do not boil the soup or the cheese will curd when you are adding it). Add 1 handful of cheese at a time, stirring until melted. Add white pepper, Worcestershire sauce, and marsala. Taste and adjust seasoning as needed.

Notes

The Edam didn't melt as well as the cheddar, maybe need to bring the heat up a little more before adding cheese, out use gruyere instead, which was my original plan.

It's a little too runny, maybe cut the chicken stock in half, or at least down to 6 cups.

Source

Alton Brown's Cheese Soup Recipe

Rating

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