Broccoli cheese soup with a cheddar crostini
ByronTalbott · ♥ 4.6K likes · 122.9K views · 13 min video
Read about cheddar in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
- ¼ cup flour
- 3 cup milk
- butter
Melt a good amount of butter in the pan with the onion to start the roux.
Starting the roux with onion
Add the flour a little at a time so it does not clump, and cook the starch out so it does not taste of flour.
Adding flour and milk
Lower the heat and add a first portion of milk; once it is not lumpy but almost creamy, add the rest of the milk.
- broccoli
Strip the broccoli leaves, cut the florets off and reserve them, discard the woody base of the stalk and cut the stalk into chunks.
Breaking down the broccoli
Add the stalk chunks and cook until soft, 30 to 45 minutes; add the florets near the end so they do not fall apart.
- 1 slices bread
- sharp cheddar cheese
Top a thick slice of bread with sharp cheddar and toast it under the broiler.