Broccoli Cream Soup with Cheese

Ingredients

• 2 broccoli (medium, finely chopped)
• 3 carrots (medium, finely chopped)
• 1 onion (finely chopped)
• 1 garlic (clove, finely chopped)
• 100 g butter (25 g are used for the sofrito and the remainder for the flour)
• 2 tbsp flour (heaped)
• 750 ml vegetable stock
• 250 ml cooking cream (more can be added at the end if the soup is too thin)
• 250 g aged or semi-aged cheese (grated)
• fresh parsley (quantity not specified)
• salt and pepper (to taste; a pinch of salt is also used for the sofrito)

Steps

1. 1

   Finely chop the onion and garlic clove. Also chop the broccoli, carrots, and parsley; set the vegetables aside to add later.

2. 2

   Melt 25 g of the butter in a saucepan over medium heat.

3. 3

   Add the onion, garlic, and a pinch of salt. Cook for about 10 minutes, stirring frequently, until tender.

4. 4

   Remove the sofrito from the heat and set it aside for later.

5. 5

   In another large saucepan, melt the remaining butter over medium heat.

6. 6

   Add the flour and whisk. Toast the flour for 2 or 3 minutes, stirring frequently.

7. 7

   Pour in one glass of vegetable stock and stir until incorporated. The mixture will be very thick.

8. 8

   Add another glass of stock and stir again so the mixture becomes thinner and does not form lumps.

9. 9

   Add the remaining vegetable stock and the cooking cream. Mix well until all the ingredients are combined.

10. 10

    Add the reserved onion sofrito, parsley, chopped carrot, and chopped broccoli.

11. 11

    Adjust the seasoning with salt and pepper, then mix again to incorporate the vegetables and seasonings.

12. 12

    Cook everything for 20 minutes, stirring occasionally and making sure it does not stick.

13. 13

    Transfer the entire contents of the saucepan to a blender and blend until smooth.

14. 14

    Return the blended soup to the saucepan and add the grated cheese.

15. 15

    Stir until the cheese has melted completely.

16. 16

    Check the consistency. If it is too thin, add more cream; if it is too thick, add a little more vegetable stock. Adjust the salt and pepper again.

17. 17

    Serve immediately while the cheese is still fully melted.

Notes

The source indicates that the consistency can be adjusted by adding more cream or vegetable stock, but does not specify additional quantities. The published preparation time is 60 minutes.

Nutrition per serving

• soup
• vegetable cream soup
• starter
• vegetarian
• with cheese
• creamy
• Spanish cuisine
• child-friendly