Imported from the web

Broccoli and Cheddar Cheese Cream Soup

Name: Broccoli and Cheddar Cheese Cream Soup
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: European
Ingredients: 5 tbsp unsalted butter (Divided: 1 tbsp for sautéing and 4 tbsp for the béchamel.); 1 onion (Small or medium, finely diced.); 1 garlic (Clove, peeled and finely chopped.); 3 tbsp flour; 2 cup vegetable or chicken broth (Add slowly.); 250 ml heavy cream or evaporated milk (Add gradually while whisking.); 2 cup broccoli (Chopped into small pieces; reserve 1 cup of small florets whole to add to the soup.); 1 cup small broccoli florets (Reserved whole; included in the total amount of broccoli.); 2 carrots (Peeled and grated.); salt (To taste.); freshly ground black pepper (To taste.); ground cayenne pepper (A pinch, just the tip of a knife; optional and to taste.); 250 g aged Cheddar cheese (Grated; reserve a small amount for garnishing.)

Imported by Nazareth Simons on SeeMeCook

A comforting, homemade, and very creamy soup made with broccoli, carrots, a béchamel-style base, and aged Cheddar cheese. It is finished with grated cheese and served immediately.

4 servings30 minEuropean

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Ingredients

5 tbsp unsalted butter (Divided: 1 tbsp for sautéing and 4 tbsp for the béchamel.)
1 onion (Small or medium, finely diced.)
1 garlic (Clove, peeled and finely chopped.)
3 tbsp flour
2 cup vegetable or chicken broth (Add slowly.)
250 ml heavy cream or evaporated milk (Add gradually while whisking.)
2 cup broccoli (Chopped into small pieces; reserve 1 cup of small florets whole to add to the soup.)
1 cup small broccoli florets (Reserved whole; included in the total amount of broccoli.)
2 carrots (Peeled and grated.)
salt (To taste.)
freshly ground black pepper (To taste.)
ground cayenne pepper (A pinch, just the tip of a knife; optional and to taste.)
250 g aged Cheddar cheese (Grated; reserve a small amount for garnishing.)

Steps

1
Melt 1 tbsp of butter in a small saucepan.
2
Add the finely diced onion and sauté over medium heat, stirring constantly, until translucent, approximately 4 minutes.
3
Add the chopped garlic and cook for about 30 seconds, stirring to prevent it from burning.
4
Remove the sautéed onion and garlic from the saucepan and set aside.
5
In a large pot, melt the remaining 4 tbsp of butter.
6
Gradually add the flour, stirring continuously. Cook over medium heat for 3-5 minutes, until the flour thickens.
7
Slowly pour in the vegetable or chicken broth, stirring constantly.
8
Gradually add the heavy cream or evaporated milk while whisking to incorporate it.
9
Simmer the mixture for 15-20 minutes, stirring occasionally and keeping an eye on it, until it reduces and thickens slightly.
10
While the mixture is cooking, finely chop the broccoli and reserve some small florets whole. Peel and grate the carrots.
11
After the 15-20 minutes of cooking, add the broccoli, carrots, and reserved sautéed onion and garlic.
12
Season with salt and black pepper to taste. Add the optional pinch of ground cayenne pepper.
13
Simmer for another 20 minutes, or until the soup reduces or thickens slightly, stirring occasionally.
14
While the soup finishes cooking, grate the aged Cheddar cheese and reserve a small amount for garnishing.
15
Add most of the grated cheese to the soup and stir for 1 minute, until completely melted.
16
Ladle the broccoli soup into bowls, garnish with the reserved grated cheese, and serve immediately.

Notes

The text indicates 30 minutes of preparation, although the detailed cooking times described in the method may make the total process longer. The cayenne is optional. The recipe does not specify storage or reheating instructions.