Wednesday, October 30, 2013
Broccoli Cheese Soup
3 tablespoons unsalted butter
1 cup yellow onions
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon minced garlic (I left garlic out entirely and it was great.)
1/2 teaspoon chopped fresh thyme leaves (I used 1/4 tsp dried)
5 tablespoons all-purpose flour
5 cups chicken stock or canned, low-sodium chicken broth
1 (16-ounce) package frozen broccoli, thawed and separated (I used 2 large crowns of fresh broccoli, cut up)
1/2 cup of 2% milk
1 1/4 cups shredded medium Cheddar
Croutons, for garnish, if desired
In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic (if desired) and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10-15 minutes.
Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
Add the milk and bring to simmer to heat through. Add the cheese and cook over low heat, stirring, until melted.
Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/broccoli-and-cheese-soup-with-croutons-recipe/index.html?oc=linkback