cateory: courses
Broccoli and white cheddar soup
Reviews: 198
Ingredients:
- 2 tablespoons butter;
- 1⁄2 cup chopped carrot;
- 1⁄2 cup chopped celery;
- 3⁄4 cup chopped red onion;
- 1 cup diced redskinned potato;
- 2 large broccoli stalks, florets cut into bitesized pieces, stems peeled and finely chopped (about 4 cups);
- 3 tablespoons instant or all-purpose flour;
- 2 cups chicken stock;
- 1 tablespoon fresh or 1 teaspoon dried thyme;
- 11⁄2 teaspoons dry mustard;
- 11⁄2 teaspoons kosher salt;
- 2 cups whole milk;
- 11⁄2 cups grated sharp or extra-sharp white cheddar cheese;
- 2 teaspoons cornstarch.
How to make
Broccoli and white cheddar soup
Broccoli and white cheddar soup
- Melt the butter in a large saucepan or small soup pot over medium heat. Add the carrot, celery, onion, potato, and broccoli and a pinch of salt and stir to coat. Cook, stirring often, until the vegetables begin to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes. Reduce the heat if the flour starts to brown.
- Gradually stir in the stock and cook, stirring, until the liquid begins to thicken, about 1 minute. Stir in the thyme, mustard, salt, and milk. Simmer until the vegetables are tender, about 20 minutes.
- Meanwhile, toss the cheese and cornstarch together in a small bowl. Remove the pan from the heat, add the cheese mixture, and stir until the cheese melts. Check the seasoning and add more salt, if needed. Serve hot.
- Make-ahead note: You can make the soup up to 3 days ahead. Cool, cover, and refrigerate. The soup thickens as it cools. If it is too thick when gently reheated, add a little more stock or milk. Do not let it boil.
Comments for
Broccoli and white cheddar soup
Broccoli and white cheddar soup
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