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Famous Broccoli-Cheddar Soup - VM
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Serves: Ingredients | |
| 8 tablespoons | unsalted butter |
| 1 small | onion, chopped |
| 1/4 cup | all-purpose flour |
| 2 cups | half-and-half |
| 4 cups | low-sodium chicken broth |
| 1/4 teaspoon | freshly grated nutmeg |
| Kosher salt | |
| freshly ground pepper | |
| 4 cups | broccoli florets,, (about 1 head) |
| 6 cups (about16 ounces) | grated sharp white and yellow cheddar cheese, plus more for garnish |
Directions
Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Add the broccoli to the broth mixture and simmer until tender, about 20 minutes. Puree the soup in batches in a blender until smooth. Or puree the soup in the pot with an immersion blender.
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.
Photograph by Kate Mathis
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_425585_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
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