Thursday, February 11, 2010

Creamy Broccoli Cheddar Soup

Comfort food at its finest. Broccoli soup is easy to make and satisfies a craving for warm, creamy and cheesy, without being high in fat.
  • 1 large onion, chopped
  • 3 tbs butter
  • 1/4 cup of flour
  • 1 heads of broccoli chopped + the leftover stems of another head
  • 1,5 dl cream
  • 1 carrot diced
  • 7,5 dl of vegetable broth, or 2 vegetable bullion cubes and 7,5dl (3 cups) of water
  • a pinch of nutmeg (optional, but I think this really makes a difference)
  • salt and pepper
  • 1 bay leaf
  • 3,5 dl (2 1/2 cup) shredded cheddar or mild cheese
  1. Start making the roux, by melting the butter in a pot or dutch oven and adding the onion. Allow onion to yellow and become translucent, stirring constantly for 3-4 minutes. Sprinkle the flour and continue to stir until the flour has become golden in color.
  2. Gradually whisk in the cream until thick and incorporated. Add the broth, nutmeg, salt and pepper and bay leaf and bring to a boil.
  3. Add broccoli and carrot and continue simmering for about 20 minutes, or until vegetables are tender.
  4. Remove bay leaf and blend with an immersion blender, or transfer soup into a blender and pulse briefly, leaving small chunks.
  5. Add cheese and whisk over medium heat until melted.
  6. Garnish with grated cheese and serve hot, in a bread bowl if you like. (this soup is very good with a sour-dough bread bowl)
I didn't have time for the bread bowl, but I wanted to use my fresh broccoli. It's still snowing outside my window and this was the perfect thing to warm me up. This really rivals Panera Bread's version, even better I think. Which is especially nice if you're living somewhere without Panera!

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