| This recipe is liked by 0 person(s). |
Broccoli Cheese Soup
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 3 Tbsp | butter |
| 1 medium | onion, diced |
| 1 stalk | celery, diced |
| 1 | garlic clove, minced |
| 1-1/2 to 2 lbs | broccoli, stems peeled, florets trimmed and set aside |
| 2 cups | homemade or store-bought chicken stock |
| 1/8 tsp | dried oregano |
| 1/8 tsp | dried thyme |
| 1 | bay leaf |
| 1 cup | heavy cream |
| 1/2 cup | grated Cheddar cheese |
| 1/2 cup | grated Parmigiano-Reggiano cheese |
| Kosher salt | |
| Fresh black pepper |
Stovetop: In a 3- or 4-quart Dutch oven or heavy stockpot, melt the butter over low heat. Add the onions, celery and garlic, and cook until the onions are translucent, 3-4 minutes. Roughly chop the broccoli stems and add to the pot with the chicken stock, oregano, thyme and bay leaf. Cover and simmer over low heat for 1 hour. Using an immersion blender (or in a standing blender, in batches) puree the soup. Stir in the cream, salt and pepper, and cheeses; partially cover the pot, and cook over low heat for 30 minutes. Add the broccoli florets and cook until just tender, 4-5 minutes. Taste, and adjust seasonings with salt and pepper, if needed.
Slow cooker (crockpot): In a 4-quart slow cooker, add the butter, celery, garlic, broccoli stems, broth, oregano and thyme. Cook on HIGH for 2 hours. Using an immersion blender or standing blender, puree the soup and return it to the slow cooker. Add the cream and cheeses, and salt and pepper, and cook on HIGH for 45 minutes. Add the broccoli florets, and cook for 30 minutes. Taste, and adjust seasonings with salt and pepper, if needed.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe