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Broccoli and Cheese Soup
A hearty starter or a light lunch.
Ingredients
| 1 kg | broccoli (you can also use a broccoli and cauliflower mix) |
| 1 cup(s) | green onion, chopped |
| 3 tbsp | butter |
| 4 tbsp | flour |
| 4 cup(s) | chicken broth (garlic and herb veg stock also works well) |
| 1 cup(s) | light cream |
| 1 cup(s) | shredded gouda or cheddar cheese |
| ground nutmeg, to taste | |
| salt and pepper, to taste |
Method
Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Cut enough broccoli florets to measure about 2 cups. Cut the remaining broccoli into 10 cm pieces.
In separate saucepans, cook the florets and broccoli pieces in lightly salted water for a few minutes, or until just tender. The florets will take less time to cook! Immediately rinse with cold water to stop cooking; drain. Refrigerate the florets until serving time.
In a large saucepan, sauté the green onions in butter for approximately 2 minutes or until tender. Dust with the flour and cook for another minute, stirring constantly. Remove from heat and stir in the chicken broth. Return to heat and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Add the broccoli pieces, then puree the soup in a blender in batches until smooth and return to pan (or use a hand held blender).
Bring to a simmer again, then blend in cream and cheese. Simmer gently until the cheese melts. Season to taste with nutmeg, salt and pepper. Add the reserved florets and simmer for two more minutes until the broccoli florets are hot. Serve with homemade bread.
In separate saucepans, cook the florets and broccoli pieces in lightly salted water for a few minutes, or until just tender. The florets will take less time to cook! Immediately rinse with cold water to stop cooking; drain. Refrigerate the florets until serving time.
In a large saucepan, sauté the green onions in butter for approximately 2 minutes or until tender. Dust with the flour and cook for another minute, stirring constantly. Remove from heat and stir in the chicken broth. Return to heat and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Add the broccoli pieces, then puree the soup in a blender in batches until smooth and return to pan (or use a hand held blender).
Bring to a simmer again, then blend in cream and cheese. Simmer gently until the cheese melts. Season to taste with nutmeg, salt and pepper. Add the reserved florets and simmer for two more minutes until the broccoli florets are hot. Serve with homemade bread.
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