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Broccoli and White Cheddar Soup

Source of Recipe

From "The New Southern Garden Cookbook" by Sheri Castle


Recipe Introduction

"Broccoli-cheese soup has become ubiquitous, which isn't necessarily a good thing because the less-than-stellar versions can distract us from how great this soup can actually be. This one is creamy, comforting, and chock full of colorful vegetables nestled in flavorful white cheddar cheese."

List of Ingredients

◦ 2 tablespoons butter
◦ � cup chopped carrot
◦ � cup chopped celery
◦ � cup chopped red onion
◦ 1 cup diced red-skinned potato
◦ 2 large broccoli stalks, florets cut into bite-sized pieces, stems peeled and finely chopped (about 4 cups)
◦ 3 tablespoons instant or all-purpose flour
◦ 2 cups chicken stock
◦ 1 tablespoon fresh or 1 teaspoon dried thyme
◦ 1 � teaspoons dry mustard
◦ 1 � teaspoons kosher salt
◦ 2 cups whole milk
◦ 1 � cups grated sharp or extra-sharp white cheddar cheese
◦ 2 teaspoons cornstarch


Recipe

Melt the butter in a large saucepan or small soup pot over medium heat. Add the carrot, celery, onion, potato, and broccoli and a pinch of salt and stir to coat. Cook, stirring often, until the vegetables begin to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes. Reduce the heat if the flour starts to brown.

Gradually stir in the stock and cook, stirring, until the liquid begins to thicken, about 1 minute. Stir in the thyme, mustard, salt, and milk. Simmer until the vegetables are tender, about 20 minutes.

Meanwhile, toss the cheese and cornstarch together in a small bowl. Remove the pan from the heat, add the cheese mixture, and stir until the cheese melts. Check the seasoning and add more salt, if needed. Serve hot.

Makes about 2 quarts






❧ Make-Ahead Note:
You can make the soup up to 3 days ahead. Cool, cover, and refrigerate. The soup thickens as it cools. If it is too thick when gently reheated, add a little more stock or milk. Do not let it boil.