Today's recipe is for a rich and creamy Broccoli Cheddar Soup. Fresh broccoli is cooked in some chicken stock with chopped onion, garlic and tarragon. When the broccoli is tender, remove from heat a puree ingredients with an immersion blender. This is a step I added, I prefer my soup creamy with just a few whole florets. Return the soup to the heat and stir in cream. I then added in the thickening and cooked for about 5 minutes. Add the cheese a small amount at a time. Stir until the cheese has melted before adding more. Ladle the soup into bowls and top with some grated cheese. Serve.
Broccoli Cheddar Soup
From Epicurious Adapted by From My Southwest Kitchen
6 tablespoons (3/4 stick) butter, room temperature
2 pounds fresh broccoli florets 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
1 cup whipping cream
3 tablespoons all purpose flour
2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
Salt and pepper
Grated cheese for garnish - optional
1. Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli 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.
2. Remove from heat and puree with an immersion blender. Return to heat and stir in cream.
Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Simmer until soup thickens stirring frequently, about 5 minutes.
3. Add cheese a handful at a time. Whisk until the cheese has melted before adding more. Repeat until all the cheese has been used. Taste and season with salt and pepper. Ladle into bowls, garnish with grated cheese and serve.
Makes 6 servings