Broccoli and Cheese Soup

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Broccoli and Cheese Soup
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Rating: 0
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Servings
6 people
Servings
6 people
Broccoli and Cheese Soup
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Units:
Instructions
  1. put broth/stock in a small pot and heat until warm
  2. Melt 3 tbsp butter in a large pot over medium/low heat. Add onion and garlic, salt & pepper to taste. Cook, stirring occasionally until onon is softened and translucent - 10 minutes
  3. add broccoli to onion/garlic, and season with salt & pepper. Cook ,stirring occasionally, until brocfoli is bright green and just tender - 10 minutes. transfer broccoli & onion mixture to bowl
  4. Melt remaining 3 tbsp butter - slowly add flour while whisking - cook until mixture has turned pale golden brown - 2 to 3 minutes
  5. slowly ladle about half of the broth/stock into roux, whisking constantly
  6. add cheese & nutmeg - whisking constantly - when fully incorporated, add milk and the rest of the stock
  7. add potatoes, broccoli mix - simmer until potatoes & broccoli are really tender (30 minutes) - blend with stick blender, and reduce until desired thickness - salt & pepper to taste
Recipe Notes

The end result was a very forward broccoli flavor with a touch of cheese in the background.

I used 1.25 qt of a chicken broth I made for a Chinese dish (whole chicken, ginger, scallion, peppercorns) - I think it was far better than store-bought stock/broth and had a subtle ginger flavor.

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