cateory: courses
Broccoli soup with cheddar toasts
Reviews: 198
Ingredients:
- 1 1/ 2 tablespoons extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 2 bunches broccoli (about 3 1 / 4 pounds), stems and florets chopped separately into 1/ 2 -inch pieces
- 7 cups homemade or low-sodium storebought chicken stock
- 1 teaspoon coarse salt
- 1 cup skim milk
- 1/ 8 teaspoon cayenne pepper
- 2 ounces extra-sharp Cheddar cheese, grated or crumbled (about 1/ 2 cup)
- 8 thin slices crusty baguette
- This soup derives its body and rich flavor from pureed broccoli stems and florets.
How to make
Broccoli soup with cheddar toasts
Broccoli soup with cheddar toasts
- Heat the oil in a large pot over medium heat until hot but not smoking. Add the onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until the vegetables are soft, about 15 minutes. Add the stock and salt; cover, raise heat to mediumhigh, and bring to a boil. Add the broccoli florets; reduce heat, and simmer, uncovered, until the florets are just tender, about 10 minutes.
- Remove the soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree the soup in batches until smooth. Return the soup to the pot; stir in the milk and cayenne. Cook over medium heat until heated through (do not boil).
- Heat the broiler. Divide the cheese among the bread slices; toast under the broiler until melted and golden brown, 45 to 60 seconds. Divide the soup among bowls. Top each bowl with a cheese toast, and serve.
Comments for
Broccoli soup with cheddar toasts
Broccoli soup with cheddar toasts
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