• Ffa5d09ba379de1720c71458c2cf152f

Broccoli And Cheddar Soup

Dipping into a steaming bowl of cream of vegetable soup is the culinary equivalent of wrapping yourself in a warm blanket. A puree of vegetables with a finish of melted cheddar gives this soup its smoothness. The cornstarch coating for the cheese helps it to melt smoothly, so don't leave it out. Hope you and Sean enjoy this on a cold winters night while cuddling in your new home! Love, Aunt Rosemary

Prep
Cook
Serves 8people
Ingredients
2
tbls vegetable oil
2
tbls unsalted butter
1
leek, white and pale green part only, chopped
1
carrot, chopped
1
celery rib, chopped
1
clove garlic, crushed
1
head of broccoli, stems peeled and chopped, tops cut into florets
1/4
cup all-purpose flour
6
cup chicken stock or broth
2
cup sharp cheddar cheese, shredded
4
tsp cornstarch
salt and pepper to taste
Directions
1.
In a soup pot, heat the oil and butter together over medium heat until the butter is melted.
2.
Add the leek, carrot, celery, and garlic, and cover.
3.
Cook, stirring occasionally until the leek is tender, about 5 minutes. Stir in the broccoli.
4.
Sprinkle the broccoli mixture with the flour, and mix well.
5.
Stir in the broth, and bring to a simmer over high heat. Reduce heat to medium-low and simmer, with the lid ajar, until the broccoli is very tender, about 20 minutes. Remove from the heat.
6.
Using a handheld blender, process the soup until smooth.
7.
Return the soup to a simmer over medium-low heat.
8.
In a medium bowl, toss the cheddar and cornstarch together to coat the cheddar. A handful at a time, add the coated cheddar to the soup, and let it melt. Bring the soup just to a low simmer.
9.
Season with salt and pepper. Serve hot.

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