Cream of Broccoli Cheddar Soup

Name: Cream of Broccoli Cheddar Soup
Total time: 4800 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 2 ounces butter; 3 ounces flour by weight- about 3/4 of a cup; 14 ounces broccoli (stalk and all) -- rough chopped- thinner the cut the quicker it cooks; 3 cloves garlic -- finely chopped; 1/2 each onion -- small diced; 1 quart chicken stock; 1/4 teaspoon thyme; 1 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 cup milk,; 1 1/4 cups cheddar cheese -- shredded

@chefcraig @chefcraigswoodcrafts

Falls Church

Soup of the Day....Students did well with this one.

@chefcraig @chefcraigswoodcrafts

Falls Church

Soup of the Day....Students did well with this one.

Saved

Ingredients

68-80 min

6-8 servings

2 ouncesbutter
3 ouncesflour by weight- about 3/4 of a cup
14 ouncesbroccoli (stalk and all) -- rough chopped- thinner the cut the quicker it cooks
3 clovesgarlic -- finely chopped
1/2each onion -- small diced
1 quartchicken stock
1/4 teaspoonthyme
1 1/2 teaspoonsalt
1/2 teaspoonpepper
1 cupmilk,
1 1/4 cupscheddar cheese -- shredded

Saved

Steps

68-80 min

1

In a 4 quart sauce pan melt the butter and add the flour, for 2 minutes cook stirring over a low to moderate heat this is a white roux
2

Incorporate the stock and milk to roux using a whisk for one minute.
3

Add the seasoning, broccoli, onions and garlic and cook for 20-25 minutes until tender
4

Puree with hand blender, food processor or blender,start off slow so that you do not burn yourself
5

Return the soup to the stove and bring to a simmer and add cheese until melted turn off the burner and serve
6

Adjust seasoning with salt and pepper as needed. If it seems thick add a little chicken stock or milk to thin out
7

My students think bacon and cheese go great with this as a garnish:)