BROCCOLI STEMS SOUP RECIPES

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BROCCOLI AND CHEDDAR SOUP RECIPE - NYT COOKING



Broccoli and Cheddar Soup Recipe - NYT Cooking image

A staple of any fast-casual restaurant, broccoli-cheddar soup has somewhat of a cult following on the internet. Thicker than cream of broccoli, this roux-thickened soup can be puréed completely smooth or left chunky and rustic. Either way, be sure to use the sharpest Cheddar available (white or orange work here). It’ll provide richness in addition to a necessary acidity.

Provided by Alison Roman

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 10

6 tablespoons unsalted butter
1 large yellow onion, finely chopped
2 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 pounds broccoli, florets with stems peeled and trimmed to 3 inches
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
2 cups half and half
8 ounces very sharp Cheddar, grated, plus more for the top
1/4 teaspoon freshly grated nutmeg 

Steps:

  • Melt 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes.
  • Add broccoli, and season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside.
  • Heat remaining 3 tablespoons butter in the same pot over medium heat (don’t worry about any remaining broccoli bits). Add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes.
  • Gradually whisk in chicken broth until no lumps remain (it’ll thicken considerably at first), followed by half-and-half. Bring to a simmer and stir in cheese, nutmeg and all but 1 cup of the reserved broccoli mixture. 
  • Reduce heat to low and simmer until liquid has thickened and reduced by about 1/4 and the broccoli is completely tender, 25 to 30 minutes.
  • Using a hand blender, purée the soup to desired consistency. (Some like to leave bits of broccoli in there. It is up to you how smooth or chunky the soup is.) Alternatively, transfer to a blender and purée to desired consistency.
  • Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more Cheddar (if you like), and lots of freshly ground pepper.

Nutrition Facts : @context http//schema.org, Calories 448, UnsaturatedFatContent 10 grams, CarbohydrateContent 22 grams, FatContent 34 grams, FiberContent 5 grams, ProteinContent 17 grams, SaturatedFatContent 21 grams, SodiumContent 1000 milligrams, SugarContent 7 grams, TransFatContent 1 gram

SIMPLE CREAM OF BROCCOLI SOUP RECIPE | FOOD NETWORK ...



Simple Cream of Broccoli Soup Recipe | Food Network ... image

Provided by Food Network Kitchen

Total Time 50 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1/2 cup cream, heavy, light or half-n-half
1 onion, chopped
1 russet potato, peeled and chop
Nutmeg, to taste
6 cups canned chicken stock, warmed
Salt
3 cups chopped broccoli florets and stems
Pepper

Steps:

  • In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm. 

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