Broccoli Onion And Cheese Soup

Natural.Foodie's picture

Sep. 16, 2011

Ingredients

Sugar 1 Tablespoon
Sweet white wine 3/4 Cup (12 tbs) (Riesling / Other)
Canned reduced sodium chicken broth 3 Cup (48 tbs)
All purpose flour 3 Tablespoon
Milk 1 1/2 Cup (24 tbs)
Heavy cream 1/2 Cup (8 tbs)
Dry mustard 1/4 Teaspoon
Freshly grated nutmeg 1/8 Teaspoon
Cayenne pepper 1 Dash
Jarlsberg cheese 1/2 Pound , grated
Grated gruyere cheese 1/2 Cup (8 tbs)
Broccoli 1 Bunch (100 gm) , separated into 1 1/2 inch florets to make 4 cups
Red bell pepper 1 , cut into 1/4 inch dice

Directions

1. In a large flameproof casserole, melt 2 tablespoons of the butter over moderately high heat. Add the onions, black pepper, thyme and sugar. Reduce the heat to moderately low, place a circle of wax paper directly over the top of the onions and cover tightly with a lid. Simmer, stirring occasionally, until the onions are very soft and golden, about 1 hour and 15 minutes.

2. Remove the cover and the wax paper and increase the heat to moderate. Cook until the onions are golden brown, about 25 minutes.

3. Add the wine and boil until reduced by half, about 5 minutes. Add the chicken stock and 2 cups of water. Bring to a boil and simmer for 15 minutes.

4. In a large saucepan, melt the remaining 3 tablespoons butter over moderate heat. Whisk in the flour and cook, stirring, for 2 minutes without browning. Whisk in the milk, cream, dry mustard, nutmeg and cayenne and bring to a boil. Boil, stirring, for 2 minutes. Remove from the heat and stir in the Jarlsberg and Gruyere until smooth.

5. Scrape the cheese mixture into the hot soup, add the broccoli and cook until crisp-tender, about 8 minutes. Stir in the bell pepper and cook until heated through, about 2 minutes.

Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 420Calories from Fat 242

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 16 g80%

Trans Fat 0 g

Cholesterol

Sodium 501 mg20.88%

Total Carbohydrates 19 g6.3%

Dietary Fiber 1 g4%

Sugars 9 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet