Ingredients with Measurements:
- 1 head of broccoli, chopped
- 1 head of cauliflower, chopped
- 1 onion, diced
- 3 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 2 cups of milk
- 2 cups of shredded cheddar cheese
- 1/4 cup of flour
- 1/4 cup of butter
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the flour and stir until it forms a paste. Cook for 1-2 minutes.
3. Slowly add the broth while stirring constantly to prevent lumps from forming.
4. Add the chopped broccoli and cauliflower to the pot and bring to a boil. Reduce heat and simmer for 10-15 minutes or until the vegetables are tender.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and add the milk and shredded cheddar cheese. Stir until the cheese is melted and the soup is heated through.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing and boiling
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Fat: 22g
- Carbohydrates: 19g
- Protein: 20g
Substitutions for ingredients:
- Broccoli and cauliflower can be substituted with other vegetables such as carrots, potatoes, or zucchini.
- Cheddar cheese can be substituted with other types of cheese such as Gouda or Swiss.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add a pinch of cayenne pepper for a spicy kick.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Be sure to blend the soup until it is smooth for a creamy texture.
- Use a sharp cheddar cheese for a stronger flavor.
- Add the cheese slowly to prevent it from clumping.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bread bowl for a fun presentation.
- Garnish with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
- Croutons
- Shredded cheese
Pairings:
- Crusty bread
- Grilled cheese sandwich
Suggested side dishes:
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the vegetables until they are tender to prevent any foodborne illnesses.
Food history:
- Broccoli cheese soup is a popular American dish that originated in the 20th century.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the soup hot with a side of bread or salad.
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