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Cheddar Broccoli Soup

November 24th, 2009

Broccoli-cheese-soupThis recipe is far from finished.  It’s really good as is, but we’ve decided to continue fiddling with it until we get it just right.  In the meantime, here’s how we did it this time around:

1 Tablespoon butter, melted
1 Small onion, chopped
1/4 Cup melted butter
1/4 Cup flour
2 Cups half-and-half
2 Cups chicken stock or bouillon
1/2 Pound frozen broccoli
1 Cup carrots, julienned
Salt and pepper to taste
1/4 Teaspoon nutmeg
3 Cups grated extra sharp cheddar

Saute onion and set aside.

Make your roux in a medium saucepan over medium heat.  Do this by whisking together a quarter cup melted butter and quarter cup flour, and cooking 3-5 minutes.  Stir constantly and add half and half slowly.  Slowly whisk in the chicken broth.  Let simmer twenty minutes.

Here, I chopped my veggies and put them in the slow cooker, including the onion.  Then I poured the roux over the vegetables and left it to cook for about six hours.  Next, I added salt and pepper, put it in the blender in batches and blended it.  I left the carrots a bit chunky. Then I mixed in the cheese and nutmeg.

Next time, I’ll probably puree the carrots completely.  I’ll add a bit more broccoli after blending and leave it to cook until the broccoli is tender.  I like my broccoli soup to have broccoli chunks.  And I’ll probably use sharp cheddar instead of extra sharp.  Extra sharp seemed a bit too much.

Posted by Hadassah in the Simply Food group on FetLife.

Roux Versions:

White Roux: The color of roux almost remains white, used to thicken white sauces, prepared by cooking the roux at a low temperature so as to remove only the raw taste of starch. The cooking should be stopped when roux has a chalk like and frothy texture. High temperature and long duration of cooking should be avoided as it will result into coloring and overcooking.

Blonde or Pale Roux: Blonde roux is made when it is cooked for a slightly longer time so as to achieve a pale color, used for thickening sauces based on white stocks like fish veloute.

Brown Roux: When roux is cooked till it has a light brown color and a roasted nutty aroma, cooking should be done at low temperature and for longer time so that even cooking and better flavor can be developed. Brown is used for making espagnole sauce or sauces made with brown stocks.

Courtesy of Paresh Sauces… The verbiage seems familiar and it is likely that he copied the text from a cookbook.

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  1. marc
    April 1st, 2010 at 06:59 | #1

    wow, beleive it or not I was just talking to a friend about getting a recipe like this. thanks alot

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