Broccoli Cheddar Soup
Ingredients
- 500 gBroccoli (in small florets)
- 200 gCheddar cheese (grated)
- 50 gUnsalted butter (in pieces)
- 1 pcOnion (finely diced)
- 1 pcCarrot (diced into brunoise)
- 30 gWheat flour (for the roux)
- 500 mlWhole milk
- 100 mlCream
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlChicken broth (warm)
Method
A smooth, velvety texture bound by melted cheese, dotted with tender broccoli florets. The aroma of melted butter and aged cheddar gives body to this thick broth that coats the spoon perfectly.
- 1
Cut the broccoli into small, even florets. Finely dice the onion and carrot into a brunoise for even cooking.
- 2
Melt the butter in a pan. Add the onion and carrot, letting them soften without browning. Sprinkle with flour and stir for a minute to cook the starch.
- 3
Gradually pour in the broth and milk while whisking to avoid lumps. Bring to a simmer until the base thickens and becomes glossy.
- 4
Submerge the broccoli florets into the mixture. Simmer on low heat until a knife tip enters the stems without resistance.
- 5
Remove from heat. Stir in the grated cheddar and cream. Mix gently until the cheese is completely melted and the soup is homogeneous. Season with salt, pepper, and nutmeg.
Frequently asked questions
How do you get this dish right?
- Never boil the soup after adding the cheese, or it may split and become grainy.
- For an even smoother texture, blend a small portion of the broccoli before adding the cheese.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Reheat gently over low heat without boiling.
