Autumn is fast approaching, and tis the season of comfort foods to keep you warm on chilly nights. And even though the warm weather is still lingering, I've been itching to make this soup.
The soup itself has very basic ingredients and isn't hard to make as a whole, but you do have you keep your eye on it for most of the cooking time because of the cream base. You don't want it to burn or bubble over. The end result is a thick and creamy soup with the tang of sharp cheddar and the sweetness of broccoli.
Broccoli and Cheddar Soup
1/2 cup butter
1 onion, diced
2-3 cloves garlic, minced
1/2 cup flour
4 cups light cream (or 2 cups each of half-and-half and milk)
4 cups chicken or vegetable broth
2-3 broccoli florets, chopped into very small pieces
1 teaspoon dried tarragon leaves
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
300 grams grated sharp cheddar
Yield: 10-12 servings
Prep Time: 20 minutes
Cooking Time: 30-40 minutes
Total Time: 50-60 minutes
First, prepare the broccoli, onion, and garlic.
In a large stock pot (at least 16 cups), saute the garlic and onion in the butter until tender. Add the flour, stirring constantly until thick. Gradually add the cream and broth. Bring almost to a boil, stirring constantly. Reduce heat to medium/low, add broccoli, and simmer for 20 minutes (while this is simmering you can grate the cheddar cheese).
Season with herbs, salt, pepper, and any other seasonings you like. Stir in cheese, and simmer for another 10 minutes before serving.
Freeze in small containers for easy, toss-and-go lunches!
