Authentic home cooking from Mexico, with US measurements. 
Broccoli Cream Soup with Edam Cheese
A delicious soup, ideally served in rustic bread bowls with the tops removed and the insides hollowed out. I didn't think of it in time today and had already started making it, but it's really worth it—it's delicious.
Broccoli Cream Soup with Edam Cheese
A delicious soup, ideally served in rustic bread bowls with the tops removed and the insides hollowed out. I didn't think of it in time today and had already started making it, but it's really worth it—it's delicious.
Open in Cookpad AppSteps
- 1
Blanch the broccoli florets in boiling water to soften them a bit, then drain and set aside.
- 2
In a saucepan, sauté some chopped onion with 3 or 4 small cubes of butter and a few drops of olive oil. Once melted, add a tablespoon of flour and stir without letting it burn. Add milk, and as soon as it starts to boil, add chicken broth or water with two or three teaspoons of chicken bouillon powder, then pour it into the blender.
- 3
Add a quarter of a ball of Edam cheese (the one with the red wax) and season with pepper and nutmeg. Blend in a few broccoli florets as well, then pour the mixture back into the saucepan. Add the remaining broccoli florets and a peeled and grated carrot, and let everything boil together. Be careful, as it thickens quickly.
- 4
Cfr. vid https://www.buzzfeed.com/pierceabernathy/brócoli-cheddar-soup?bffbtastyYamp;ref=bffbtastyYamp;utm_term=.jqlV6yO0qa#.sa674lyQbW
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