6 March 2012

Broccoli Cheese Soup

I've said it before, and I'll say it again.  I LOVE BROCCOLI.  There is absolutely nothing like fresh broccoli, steamed to perfection.  None of this frozen rubbish if I had my way!  However, I will not hold it against you if you have not got access to fresh broccoli, and choose to use frozen florets for this recipe - but I will not be held accountable for the soggy outcome!   

Imagine my delight when I saw that broccoli was majorly on special at the supermarket this week... combined with the 3 cheeses Mum and I had picked up (Gruyere, Edam and Tasty - also Parmesan, but I decided not to include Parmesan in this soup because I have other plans for it!)... It was SOUP time!  I've had this recipe up my sleeve for a while, and had just been waiting for the right time to use it.

2 cups chicken broth
1 onion, diced
2/3 cup flour
1/2 cup butter (I used about 250g, if that's an easier measurement!)
pepper to taste
4 cups milk
4 cups grated cheese (I used a mixture of gruyere, edam and tasty cheddar)
lightly steamed broccoli (quantity up to you!)
1 carrot, cut into thin sticks

crusty bread for dipping

  • In a small covered pan, simmer chopped onion and chicken broth for 15 - 20 min, stirring to prevent onion sticking to the bottom, until onions are soft
  • Heat milk in the microwave for 2 minutes
  • In a medium sized stockpot, melt butter, then add flour and pepper
  • After a few minutes, whisk in warmed milk
  • Stir and heat together on medium0high heat until soup starts to thicken
  • Add the chicken broth and onions, stirring well until blended
  • Add carrot sticks (you may like to pre-steam/cook these, depending on how much crunch you like in your soup!) and cook for a few more minutes, stirring often
  • Add cheeses, one handful at a time, allowing the cheese to melt between each handful, and stirring well!
  • Add steamed broccoli
  • Cook, stirring constantly until you are satisfied with the consistency of the broccoli (some like it soggy, some still like a bit of crunch - it comes down to personal preference!)
  • Serve immediately, with crusty bread for dipping!

What can I say.  You KNOW my obsession with the dark green vegetable, and who doesn't LOVE cheese.  Srsly.  To put this simply, without using expletives that my mind keeps urging me  to use, it was like A GIANT BOWL OF STEAMED BROCCOLI WITH COPIOUS AMOUNTS OF THE MOST AMAZING CHEESE SAUCE EVER.  Did caps lock make my point?  I am SUPER in love with this soup.  So SMOOTH (the soupy bit, not counting the veges) with crunchy-ish carrots and broccoli, accompanied by amazing baguette (insert French stereotype here).  


Go make it.  Now.  I don't care if it's summer where you live.  You need this soup. 

Although as a side note in tiny tiny writing, possibly not the healthiest soup?  I mean yes, it has vegetables, but honestly... all that cheese and half a cup of butter?!  It's definitely a "special occasion" recipe, not a weekly one!

Recipe Inspiration:

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