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Broccoli Cheddar Soup

Source of Recipe

From "Cook With Me" by Alex Guarnaschelli


Recipe Introduction

"Broccoli cheddar soup is the macaroni and cheese of the soup world. It's an excuse to eat cheese, and broccoli is a brilliant, healthy cover for it. Adult home cooking is often loaded with memories and an obsession to re-create Mom's exact recipes. Let me disclose this: my mother *never* made this cold-weather American classic when I was growing up. She also skipped dips, baked pasta casseroles, green bean casseroles, and sweet potato casseroles with marshmallows, too. Maybe that's why I enjoy delving into these important American icons with my daughter, Ava. I finally feel like I have permission to explore dishes that were overlooked in my own childhood and to share them with her instead. We are building our own memories with classics like this soup."

List of Ingredients

â—¦ 4 medium heads broccoli
â—¦ 5 tablespoons extra-virgin olive oil
â—¦ Kosher salt
â—¦ 1 medium yellow onion, minced
â—¦ ¼ teaspoon ground nutmeg (preferably freshly grated)
â—¦ ¼ cup all-purpose flour
â—¦ ½ cup dry white wine
â—¦ 1 quart (4 cups) whole milk
â—¦ 2 cups heavy cream
â—¦ 1 cup grated Gruyère cheese
â—¦ 2 cups grated extra-sharp cheddar cheese, plus extra for serving
â—¦ 1 tablespoon Worcestershire sauce
â—¦ 1 tablespoon apple cider vinegar


Recipe

Preheat the oven to 400° F. Position a rack in the center of the oven.

While the oven is preheating, trim the tough stems from the heads of broccoli. Cut one head into bite-size florets to make 2 cups. Chop the rest into ½-inch pieces.

Arrange the 2 cups broccoli florets (not the chopped pieces) in a single layer on a parchment-lined sheet pan and drizzle them with 1 tablespoon of the olive oil and a generous pinch of salt. Place the pan in the oven on the center rack and roast until the broccoli is tender and browned on top, 18 to 20 minutes. Remove it from the oven and set aside.

In a large, heavy-bottomed pot, combine the onion with the remaining tablespoons olive oil, the nutmeg, and a pinch of salt. Cook over medium heat until the onions become translucent, 3 to 4 minutes. Whisk in the flour and the white wine. Cook, stirring constantly, until the wine evaporates and the flour is fully blended in, 3 to 5 minutes. Stir in the chopped broccoli and a pinch of salt, cover, and cook until the broccoli is tender, 10 to 12 minutes. Add the milk and cream, and bring to a simmer over medium heat; then cook for 5 to 8 minutes. Taste for seasoning.

Purée about three-fourths of the soup in small batches in a blender, pouring it back into the pot after each batch (since you're not puréeing all of the soup, it will retain a slightly chunky texture). Stir in the Gruyère and cheddar. Shut off the heat and allow the cheese to melt gently into the hot liquid, stirring it occasionally. Then stir in the Worcestershire. Taste for seasoning. Stir in the roasted broccoli and the vinegar. Taste again for seasoning. Divide the soup among individual bowls and sprinkle each one with some more cheddar before serving.

Serves 6 to 8