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Broccoli and Cheese Soup
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Broccoli and Cheese Soup
There are many variations of this wonderful soup. The first time I experienced it was in a restaurant in the '80s. Ever since, I have been pursuing a refinement in my recipe to replicate what I had initially tasted. This version is coming very close to the original taste I had experienced. Enjoy!
1 cup water
4 cups chicken broth
1 cup half and half cream
1/2 tsp. dried minced onion
4 cups broccoli florets
1/4 cup grated cheddar cheese
1/2 cup all-purpose flour
1/4 tsp. black pepper
Salt to taste
Grated cheddar cheese for serving
Whisk together the water, chicken broth and half and half. When mixed thoroughly, add the cheese, flour, onion, pepper and salt. Whisk until mixed.
On medium heat, bring to a boil and reduce heat to low. Allow to simmer 5 minutes. Add broccoli stems to stock and simmer for another 5 minutes. Add broccoli florets and allow to simmer for another 7 minutes, or until florets are tender. Do not overcook the florets, this is what gives the soup a nice fresh green color. Puree with a hand blender for a creamy soup.
Serve hot in bowls with a sprinkling of grated cheese accompanied by a green salad and a fresh baguette.
This will serve 6 - 7, depending on your serving size.
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