Broccoli Soup with Cheddar Cheese

Name: Broccoli Soup with Cheddar Cheese
Ingredients: 6 tablespoons (3/4 stick) butter, room temperature; 2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces; 1 large onion, chopped; 2 garlic cloves, minced; 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried; 6 1/2 cups chicken stock or canned low-salt chicken broth; 1 cup whipping cream; 3 tablespoons all purpose flour; 2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)

3.8

(12)

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Servings: 6

Cost: $4.25 /serving

Author : Russell s Bloomsburg PA

recipes american soup

Ingredients

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6 tablespoons (3/4 stick) butter, room temperature2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces1 large onion, chopped2 garlic cloves, minced1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried6 1/2 cups chicken stock or canned low-salt chicken broth1 cup whipping cream3 tablespoons all purpose flour2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)

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Instructions

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Step 1

Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.

Step 2

Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. DO AHEAD Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.

Step 3

Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.

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