BROCCOLI AND CHEDDAR SOUP RECIPE - NYT COOKING
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
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
CREAM OF POTATO & CHEDDAR SOUP RECIPE: HOW TO MAKE IT
The Yukon Gold potatoes my daughter shares from her garden make this soup incredible. Add some cheddar cheese and crisp croutons, and it’s just heavenly. It's total comfort with the simplicity of good ingredients! —Cindi Bauer, Marshfield, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 07 hours 55 minutes
Prep Time 25 minutes
Cook Time 07 hours 30 minutes
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 10
Steps:
- Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-9 hours or until potatoes are tender., Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted. Garnish servings with toppings of your choice.
Nutrition Facts : Calories 212 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 475mg sodium, CarbohydrateContent 27g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 8g protein. Diabetic Exchanges 2 starch
More about "white sharp cheddar recipes"
BROCCOLI AND CHEDDAR SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 448 per serving
- 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.
CREAM OF POTATO & CHEDDAR SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.6
Total Time 07 hours 55 minutes
Category Lunch
Calories 212 calories per serving
- Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-9 hours or until potatoes are tender., Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted. Garnish servings with toppings of your choice.
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