Sunday, February 21, 2010

Broccoli Cheddar Soup

In this weeks produce we received another head of broccoli. I was looking for something new to try. This is a fairly straight forward soup, that does not require a lot of time. I found that soups either were thickened with potato or flour and milk. This uses the later, as I did not have a potato on hand. I also choose to puree it to make it a bit smoother, though not totally smooth.

Broccoli Cheddar Soup
2 Tbs butter
1 onion, cut into medium dice
2 cloves garlic
1/2 teaspoon ground white pepper
1 lb chopped broccoli
1 quart broth
1/2 cup all-purpose flour
1 1/2 cups milk
salt to taste
8 ounces shredded sharp Cheddar cheese

Melt butter over medium heat in a stockpot. Cook onion in butter until softened.

Add garlic and pepper; cook for 1 minute then stir in broccoli, and stir in broth.

Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.

Meanwhile whisk flour into milk until dissolved.

Puree the soup using an immersion blender.

Stir flour milk mixture into soup stirring frequently until thickened.

Reduce heat, and stir in cheese until melted and heated through. Season with salt to taste.

Serve topped with extra cheese.

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