Sunday, November 6, 2011

It’s getting cold out there

Let’s warm up with some seasonally appropriate, soul-soothing Broccoli Cheddar soup. While it’s not exactly a new taste sensation, this no-fuss winning combo of greens and cheese never goes out of style.

Broccoli Cheddar Soup

(serves 4)


1 tbsp butter

1 cooking onion, chopped

1 large head of broccoli, florets cut into medium pieces, stems peeled and roughly chopped

2 carrots, peeled and chopped

½ tsp salt

½ tsp black pepper

pinch of cayenne

4 cups vegetable or chicken stock

½ cup cream (whatever you’ve got, from 5% to 18%)

2 cups grated sharp cheddar, plus extra for garnish.


1. In a large saucepan heat butter over medium, fry onion for several minutes, then add chopped broccoli, carrots, salt and pepper and cayenne. Cook for 5 minutes more, stirring often.

2. Add stock, bring to a boil, cover and lower heat to medium-low for 30 minutes. Remove from heat; get out the immersion blender and puree.

3. Add cream and cheese, heat on low for several minutes (do not let in boil), taste for seasoning and serve it hot, with an extra bit of cheese and pepper for good measure.

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