Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 head broccoli, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 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.
2. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the chopped broccoli and sauté for 5 minutes.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce the heat and let simmer for 15-20 minutes or until the broccoli is tender.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream and shredded cheddar cheese.
8. Season with salt and pepper to taste.
9. Heat the soup over low heat until the cheese is melted and the soup is heated through.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 420
- Fat: 35g
- Carbohydrates: 12g
- Protein: 16g
Substitutions for ingredients:
- Broccoli can be substituted with cauliflower or asparagus.
- Heavy cream can be substituted with half-and-half or milk.
- Cheddar cheese can be substituted with any type of cheese.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Add diced potatoes for a thicker soup.
- Add red pepper flakes for a spicier soup.
Tips and tricks:
- Be careful when blending hot soup, as it can splatter.
- Use an immersion blender for easier blending and less mess.
- Add the cheese gradually to prevent clumping.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in a soup bowl with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley, croutons, or a dollop of sour cream.
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Caesar salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Broccoli and cheddar soup originated in the United States in the 1970s.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve hot as a main dish or appetizer.
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