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White Cheddar And Roasted Broccoli Soup

Ingredients
  Olive oil 2 Tablespoon
  Garlic 2 Tablespoon
  Yellow onions 1 1⁄2 Cup (24 tbs)
  Leeks 1 Cup (16 tbs)
  Broccoli heads 4 , stems removed
  Chicken stock 1⁄2 Gallon
  Butter 8 Ounce
  Flour 8 Ounce
  Cream 1 Quart
  White cheddar 8 Ounce
  Lea & perrins sauce To Taste
  Tabasco To Taste
  Salt and pepper To Taste
Directions

MAKING
1. In a pot, sauté garlic and onions with oil and brown well. Add in broccoli and let it toast.
2. Add in chicken stock and simmer on medium heat.
3. For the roux: In a large pan melt the butter. Once melted, stir in the flour.
4. Once soup is boiling, add inthe roux to the soup to thicken. Cook for 10-15 minutes on low heat.
5. Puree the soup using a hand blender.
6. Add the cream and stir well.
7. Add cheese and adjust seasonings with Lea & Perrins, Tabasco and salt and pepper.

SERVING
8. Ladle into bowls, garnish with parsley and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Boiled
Ingredient: 
Broccoli
Interest: 
Healthy
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
80 Minutes
Ready In: 
100 Minutes
Servings: 
4

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