Posted by Tim Vidra / Wednesday, October 3, 2012
Broccoli and Cheddar Soup
As fall draws near, comfort food again shows up in the rotation at least once during the weekend and it would not be fall without broccoli and cheddar soup. As I mention later in this post, I will have leftover soup and create a totally new dish with any overages later in the week.
You might recall last fall I wrote about Broccoli Cheddar Soup for Hills and Heights, and this past weekend I just got that same hankering for this comforting cheesy dish! Something about this time of year.
- 2 lbs fresh broccoli (broken into florets and smaller stems separated)
- 1/2 cup green onion (chopped and tops and bottoms separated)
- 2 cans (24 ounces) chicken broth (low salt organic is my preference)
- 1 lb colby cheese
- 1/2 lb White Cheddar and 1/2 lb sharp cheddar cheese
- 1 cup half-and-half
- 2 tablespoons flour
- 3 tablespoons butter
- 1 tablespoon fresh ground pepper
- 1 tablespoon olive oil
Start by shredding the cheese — you can cheat and buy shredded cheese, though if you use the exact ingredients listed above, prepare to shred, as Colby and White cheddar are difficult to find shredded. Boil a pot of salted water and add the broccoli stems first, boiling for 2-3 minutes. Add the broccoli florets and blanch 2-3 minutes. Drain and add to an ice water bath to stop the cooking process and keep the deep green color. Remove from ice bath and reserve.
Heat olive oil in a pot then butter to melt. Once melted, add flour, green onion and pepper to form a roux or paste — careful not to "clump" the flour. Add the chicken broth slowly, whisking with a whisk. Add the broccoli and simmer 15-20 minutes.
Add the cheeses and stir on low heat until combined and melted for 2-3 minutes. Slowly stir in half and half to combine and cook for 10 minutes on low heat.
You are now ready to serve into bowls and add additional fresh ground pepper. Compliment this soup with some warm crusty bread fresh from the oven.
This turns out to be my classic version on an old favorite that is easy to make and will allow me to have soup leftovers to also create a totally separate meal later in the week. Stand by Friday for a quick and simple leftover use for this savory soup!
It certainly is coming into my soup season and usually chili is the first to make an appearance but not this season. What is your first soup of the season when the weather starts to cool?
E.A.T. local E.A.T. well