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Broccoli and Cheddar Soup

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"Dipping into a steaming bowl of cream of vegetable soup is the culinary equivalent of wrapping yourself in a warm blanket. A purée of vegetables with a finish of melted Cheddar gives this soup its smoothness. The cornstarch coating for the cheese helps it to melt smoothly, so don't leave it out."

List of Ingredients

2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 leek, white and pale green part only, chopped
1 carrot, chopped
1 celery rib, chopped
1 clove garlic, crushed under a knife and peeled
1 head broccoli (about 1¼ pounds), stems peeled and chopped, tops cut into florets
¼ cup all-purpose flour
6 cups chicken stock or broth
2 cups (8 ounces) shredded sharp Cheddar cheese
4 teaspoons cornstarch
Kosher salt and freshly ground pepper


Recipe

In a soup pot, heat the oil and butter together over medium heat until the butter is melted. Add the leek, carrot, celery, and garlic and cover. Cook, stirring occasionally, until the leek is tender, about 5 minutes. Stir in the broccoli.

Sprinkle the broccoli mixture with the flour and mix well. Stir in the broth and mix well. Stir in the broth and bring to a simmer over high heat. Reduce the heat to medium-low and simmer, with the lid ajar, until the broccoli is very tender, about 20 minutes. Remove from the heat.

Using a handheld blender, process the soup until smooth. (Or, in four or five batches, purée the soup in a blender with the lid ajar and transfer to a large bowl. Be sure to purée the soup in batches with the lid ajar, or the steam could force the lid off the blender. Return the pureed soup to the pot.)

Return the soup to a simmer over medium-low heat.
In a medium bowl, toss the Cheddar and cornstarch together to coat the Cheddar. A handful at a time, add the coated Cheddar to the soup, and let it melt. Bring the soup just to a simmer. Season with salt and pepper. Serve hot.


Makes 8 servings


•  Change It Up:
Cauliflower and Romanesco can be substituted for the broccoli.
Try Gruyère instead of the Cheddar cheese. Garnish the soup with mini broccoli florets, if you wish.