Ingredients with Measurements:
- 4 cups broccoli florets
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Immersion blender or regular blender
Step-by-Step Instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic and sauté until softened.
3. Add the flour and stir until the mixture is smooth.
4. Gradually add the chicken or vegetable broth, stirring constantly to prevent lumps from forming.
5. Add the broccoli florets and bring the mixture to a boil.
6. Reduce the heat and simmer for 15-20 minutes or until the broccoli is tender.
7. Use an immersion blender or regular blender to puree the soup until smooth.
8. Return the soup to the pot and add the milk, heavy cream, and shredded cheddar cheese.
9. Stir until the cheese is melted and the soup is heated through.
10. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Per serving:
Calories: 450
Fat: 35g
Carbohydrates: 16g
Protein: 18g
Sodium: 800mg
Substitutions for ingredients:
- Broccoli can be substituted with cauliflower or a mix of both.
- Cheddar cheese can be substituted with any other type of cheese such as Gouda or Swiss.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add diced potatoes for a heartier soup.
- Add cooked bacon or ham for a meatier soup.
- Add red pepper flakes or cayenne pepper for a spicy kick.
Tips and Tricks:
- Use an immersion blender for easier blending and less mess.
- If using a regular blender, blend in batches and be careful not to overfill the blender.
- Use freshly shredded cheese for a smoother texture.
- Adjust the thickness of the soup by adding more or less milk or heavy cream.
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 a bread bowl or with a side of crusty bread.
Garnishes:
- Shredded cheese
- Croutons
- Chopped fresh herbs such as parsley or chives
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Roasted vegetables
Suggested Side Dishes:
- Garlic bread
- Baked potatoes
- Steamed rice
Troubleshooting Advice:
- If the soup is too thick, add more milk or broth to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food Safety Advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Chowder is a type of soup that originated in the fishing villages of France and England. It typically contains seafood, potatoes, and cream. However, variations of chowder have been created over time, including this cheesy broccoli chowder.
Flavor Profiles:
Creamy, cheesy, and savory with a hint of sweetness from the broccoli.
Serving Suggestions:
Serve the soup as a main course for lunch or dinner.
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