Trees Please
December 25, 2010
I had some left over broccoli after making Knishes and thought Broccoli Cheese Soup would be delicious in the cold weather — it was perfect. The hot, creamy soup will definitely be making it to my winter rotation — especially with the spicy croutons! Your family will thank you for the hearty wholesome meal.
Broccoli Cheese Soup with Southwest Croutons
- 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
- 1 medium yellow onion, diced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Pinch nutmeg
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chopped fresh thyme leaves
- 3 tablespoons all-purpose flour
- 3 cups chicken stock or canned, low-sodium chicken broth
- 1 (16-ounce) package frozen broccoli, thawed and separated
- 1/2 cup heavy cream
- 1 1/4 cups shredded medium Cheddar
- Croutons, for garnish, recipe follows
Directions
In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
Add the cream and bring to barely a simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
Croutons:
- 1 cup 1/2 to 3/4-inch cubed French bread
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon Creole Essence
Preheat the oven to 400 degrees F.
Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.
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December 26, 2010 at 12:46 pm
beautiful tip. i will try this.
February 24, 2013 at 1:18 am
[…] soups in the hot Georgia summers; like Avocado or Gazpacho; or good old traditional standbys like Cream of Broccoli or French […]