Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups broccoli florets
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Blender or immersion blender
- Baking dish
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the broccoli and broth to the pot and bring to a boil. Reduce heat and simmer until the broccoli is tender, about 10 minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream and cheddar cheese. Cook over low heat until the cheese is melted and the soup is heated through.
6. Season with salt and pepper to taste.
7. In a small bowl, mix together the breadcrumbs, Parmesan cheese, and parsley.
8. Pour the soup into a baking dish and sprinkle the breadcrumb mixture on top.
9. Bake for 15-20 minutes, or until the breadcrumbs are golden brown and the soup is bubbling.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 35g
Carbohydrates: 14g
Protein: 14g
Sodium: 800mg
Substitutions for ingredients:
- Broccoli can be substituted with cauliflower or asparagus.
- Cheddar cheese can be substituted with any type of cheese that melts well.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different types of cheese, such as Gouda or Swiss, for a different flavor.
- Add diced potatoes or carrots for extra texture and flavor.
Tips and Tricks:
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
- For a smoother soup, strain the pureed soup through a fine-mesh sieve.
- If the soup is too thick, add more broth or cream to thin it out.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the soup in individual bowls and garnish with a sprinkle of chopped fresh parsley.
Garnishes:
Chopped fresh parsley, croutons, or a dollop of sour cream.
Pairings:
Crusty bread or a side salad.
Suggested Side Dishes:
Roasted vegetables or a simple green salad.
Troubleshooting Advice:
If the soup is too thin, simmer it over low heat until it thickens. If it is too thick, add more broth or cream to thin it out.
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:
Velouté is a classic French sauce made with a roux and a light stock. This soup is a variation of that sauce, using broccoli and cheese to create a rich and creamy soup.
Flavor Profiles:
Creamy, cheesy, and savory with a hint of sweetness from the onions and garlic.
Serving Suggestions:
Serve this soup as a comforting and satisfying main course for lunch or dinner.
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Region: Polish