Broccoli cheddar soup
Brian Lagerstrom · ♥ 13.6K likes · 412.7K views · 21 min video
Read about broccoli in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 75 g olive oil
- 350 g diced onion
- 125 g diced carrot
- 125 g diced fennel
- 350 g medium diced Yukon gold potatoes
- 20 g minced garlic
- 400 g diced broccoli
Heat the olive oil in a heavy bottom pot and add the onion, carrot, fennel, potatoes, garlic and broccoli.
- salt
- 50 g all-purpose flour
Add a big pinch of salt and sweat the vegetables and potatoes six to seven minutes until slightly softened.
Stir in the flour until lump-free and its raw edge is cooked off, watching the bottom of the pot.
- 1500 g store-bought chicken stock
- 250 g heavy cream
Add the chicken stock and heavy cream, bring to a bare simmer and cook over low heat 10 to 15 minutes until the potatoes are just barely tender.
Scoop four cups of the soup into a large container, getting a good mix of broth and solids, and blend smooth with an immersion blender, about 60 seconds.
- 225 g grated cheddar cheese
Kill the heat and stir in the grated cheddar off heat so it melts smoothly.