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BROCCOLI - Broccoli Cheddar Soup :]>
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| William Sonoma Ingredients: | |
| 2 Tbs. | olive oil |
| 1/2 | yellow onion, cut into 1/2-inch dice |
| 1 | garlic clove, finely chopped |
| Kosher salt, to taste | |
| 1 lb. | broccoli, cut into 1-inch florets |
| 3 cups | chicken |
| vegetable stock, alternative | |
| Freshly ground black pepper, to taste | |
| 1/2 cup | spinach leaves |
| 1 Tbs. | light beer |
| 6 oz. | white cheddar cheese, grated |
| 2 Tbs. | finely grated Parmigiano-Reggiano cheese, plus more for garnish |
| 2 pinches | cayenne pepper |
Directions:
In a Cuisinart soup maker and blender over medium heat, warm the olive oil for about 5 minutes. Add the onion, garlic and a few pinches of salt. Cook, using the stir function occasionally, until the onion is aromatic and tender, 8 to 10 minutes.
Increase the heat to high. Add the broccoli, stock, a few pinches of salt and black pepper and bring to a simmer. Continue to cook, using the stir function occasionally, until the broccoli is tender, about 10 minutes. Remove about 1 cup broccoli from the top of the blender and let cool.
Add the spinach, beer, cheddar, the 2 Tbs. Parmigiano-Reggiano and the cayenne to the blender. Using a towel, hold the lid down and blend on the highest setting until the soup is pureed.
Cut the reserved broccoli into 1/2-inch pieces. Pour the soup into warmed bowls and garnish with Parmigiano-Reggiano and the broccoli pieces. Serve immediately. Serves 4.
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