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Broccoli-Cheddar Soup

Source of Recipe

From "The Old Farmer's Almanac Comfort Food" by Ken Haedrich


Recipe Introduction

"For a special treat, serve this in a bread bowl."

List of Ingredients

â—¦ 1 large head broccoli
â—¦ 1 medium baking potato, peeled and diced
â—¦ 5 cups chicken stock
â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ 1 medium onion, finely chopped
â—¦ 1 cup sliced mushroom caps
â—¦ 1 clove garlic, minced
â—¦ â…“ cup all-purpose flour
â—¦ â…” cup half-and-half or milk
â—¦ ½ teaspoon salt, plus more to taste
â—¦ Freshly ground black pepper, to taste
â—¦ 1 tablespoon Dijon-style mustard
â—¦ 2 cups shredded sharp cheddar cheese


Recipe

Cut the broccoli tops into 1-inch florets (about 3 cups). Peel and dice the broccoli stalks to make 1 cup. Put all of the broccoli and potato into a large saucepan, add the chicken stock, and bring to a boil. As soon as the boil starts, use a slotted spoon to transfer about half of the broccoli florets to a bowl and set aside. Reduce the heat, cover, and simmer the remaining broccoli and potato for about 10 minutes, or until tender. Remove the pan from the heat.

In a large soup pot over medium heat, melt the butter. Add the onion and cook for 5 minutes, or until soft. Add the mushrooms and garlic, and cook for 5 minutes more. Add the flour and cook, stirring, for 2 minutes. Ladle all but a cupful of broccoli broth into the soup pot. Stir, until the mixture thickens.

Transfer the broccoli pieces (except the reserved florets) and remaining broth to a food processor. Pulse to purée. Add the purée to the soup pot, then add the half-and-half, salt, and pepper. Bring to a simmer, stirring. Add the mustard and cheese, ½ cup at a time, stirring until it melts. Add the reserved broccoli florets. Taste and add more salt and pepper, if desired.

Makes 6 servings