Ingredients with Measurements:
- 4 cups broccoli florets
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 cups chicken or vegetable broth
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and garlic and cook until softened, about 5 minutes.
2. Add flour to the pot and stir until combined. Cook for 1-2 minutes until the mixture turns golden brown.
3. Slowly add chicken or vegetable broth to the pot, stirring constantly to prevent lumps from forming.
4. Add broccoli florets to the pot and bring to a boil. Reduce heat to low and simmer for 15-20 minutes or until broccoli is tender.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and add milk, heavy cream, and shredded cheddar cheese. Stir until cheese is melted and soup is heated through.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 15g
Protein: 18g
Substitutions for ingredients:
- Broccoli can be substituted with cauliflower or a combination of both.
- Cheddar cheese can be substituted with any other type of cheese such as Gouda or Swiss.
Variations:
- Add cooked bacon or ham for extra flavor.
- Add diced potatoes for a heartier soup.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Use a blender or immersion blender to puree the soup for a smoother texture.
- Be careful not to overcook the broccoli as it can become mushy.
- Use a sharp cheddar cheese for a stronger flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat, stirring occasionally until heated through.
Presentation ideas:
Serve soup in a bread bowl or garnish with croutons and chopped parsley.
Garnishes:
Croutons, chopped parsley, shredded cheese, or a dollop of sour cream.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more milk or broth to thin it out. If the soup is too thin, add more cheese or simmer for a few more minutes to thicken.
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 cheese soup originated in the United States in the 20th century and became popular in the 1970s.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve hot as a main dish or appetizer.
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