This broccoli soup recipe blends cheddar cheese and cream with the dark-green wholesomeness of broccoli. Yum!
Ancient growers developed broccoli from the wild cabbage plant more than 2,000 years ago.
And although it was introduced here the United States during colonial times, there was little demand for broccoli until the 1920s.
Today we know this dark-green vegetable provides many health benefits.
In addition to being a rich source of cancer-fighting compounds, the nutrients in broccoli promote
- healthy skin
- cardiovascular health
- and even enhance the body's fat burning capabilities.
So when it comes to making this broccoli soup recipe, serve it with confidence and eat up because its full of wonderful nutrients!
1 large crown of fresh broccoli
4 tablespoons butter
2 medium yellow onions, peeled and thinly sliced
1 garlic clove, minced
1/4 teaspoon white pepper
3 sprigs of fresh thyme, leaves minced
3 tablespoons all-purpose flour
3 cups chicken stock, preferably homemade [chicken stock recipe]
1/8 teaspoon nutmeg, freshly grated
1 cup heavy cream
2 cups shredded sharp cheddar cheese
Croutons for garnish, if desired
1. Rinse the broccoli thoroughly under cool running water.
2. Break the florets from the crown of broccoli. Cut off the bottom 2 inches of the stalk and discard. Slice large florets in half.
3. Set broccoli aside for now.
4. Add and cook: In a Dutch oven, melt 4 tablespoons of butter over medium heat. Then add the sliced onions, minced garlic, white pepper, and minced thyme leaves.
(The thyme leaves are easily removed from the stem by pinching the thinner end between your thumb and index finger and sliding along the stem.)
Cook, stirring occasionally until soft, about 5 minutes.
5. Add: Add the flour, stir until well blended, roughly 2 minutes.
6. Add: Add the chicken stock a little at a time, stirring constantly to reduce lumps.
Once liquid reaches a boil, reduce heat to medium low and simmer about five minutes - or until mixture has thickened.
7. Add and cook: Stir in the broccoli and cook until you can easily pierce the pieces with a fork - about 15 minutes.
8. Add: Stir in 1/8 teaspoon of freshly grated nutmeg
9. Purée: Move pan away from the heat source. Using a hand-held immersion blender, purée the soup directly in the pan.
Purée until soup reaches the desired consistency. When using a hand-held blender, keep the moving blades submerged in the liquid to prevent splattering.
Using an up and down motion with the blender versus a stirring motion is usually most effective.
10. Add and heat: Next, add the cream and return the mixture to a light simmer. Heat until soup is warmed throughout, but do not boil.
11. Add: Maintaining a low temperature, stir in the shredded cheddar cheese. Once cheese has melted and your soup is smooth and creamy, ladle into bowls.
12. Garnish: Serve immediately and garnish with crispy, crunchy croutons.
Berries of the same vine, white pepper and black pepper are harvested at different stages of ripeness.
White pepper is the mature berry without the outer black covering. It lacks some of the spicy flavor of black pepper and is more floral.
In light-colored dishes, as in this soup, white pepper is sometimes used when the cook wants the flavor but not the visible flecks of black pepper. Conversely, in some dark-colored dishes the contrasting flecks of white pepper can add flair.
Experience a delicious flow of nutrition with these...
Editors at America's Test Kitchen. "Cooking Basics." In The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook, 1-45. Brookline, MA: America's Test Kitchen, 2013.
"Health Benefits of Broccoli: Nutritional Value Beyond Vitamins!" Heal Your Body With Food and Optimal Nutrition | HealWithFood.org. Accessed January 8, 2016. http://www.healwithfood.org/health-benefits/broccoli-nutritional.php.
"Health Benefits of Broccoli." Healthy Eating. Accessed January 8, 2016. http://www.healthyeating.org/Healthy-Eating/All-Star-Foods/Vegetables/Article-Viewer/Article/91/Health-Benefits-of-Broccoli.aspx.
"THE PEPPER VINE." Accessed January 13, 2016. http://botgard.ucla.edu/html/botanytextbooks/economicbotany/Piper/index.html.