Recipe/technique for broccoli-cheddar soup

[Anonymous]

I have broccoli that needs to be used tonight. I have cheddar. I love broccoli-cheddar soup, but... the few times I've tried to make it, I've ended up with a lumpy oily inedible mess.

My cooking skills are perhaps mildly above-average, so I really should be able to figure this out. Can someone offer a favorite recipe and some tips for making it lovely and creamy and smooth?

Thanks!

[Anonymous]

Try this recipe: http://www.101cookbooks.com/archives/broccoli-cheddar-soup-recipe.html

I made it last week. It's quite good. Cut the broccoli into very small florets, and cook it a bit longer than she says to in order to make sure the soup is smooth. When you puree it, do add the creme fraiche. (I'm thinking I might add milk next time instead; the mustard in the soup and croutons adds enough of a tang that I think milk might be a better alternative.) I also added a tiny bit more cheddar than she called for, but not a lot. Use a high-quality aged cheddar. Let me know if you try it!

[Anonymous]

OP, I cook the broccoli in chicken stock (1 carton) with some salt, pepper, garlic and onions.

In another pot I make a reaux (sp?) of 1/2 stick butter and 1/2 cup flour. If there is too much flour I add a little splash of olive oil.

Once the broccoli is cooked down I either throw it in the food processor or us an immersion blender to puree it.

I add 2% milk, maybe one cup, to the reaux and stir, keep adding milk milk and stirring until all the lumps are out.

Add a package of shredded sharp cheddar or what ever cheese you like. I throw in whatever I have. 4 cups or 2 shredded packs usually works.

I slowly add the cheese mixture to the broccoli mixture and stir.

You can thin it out with either more chix stock or milk. Add seasoning as you like.

I do this with potatoes too - bake 8 potatoes. Add them to a pot, throw in a jar of real bacon bits, one cup chicken stock, milk and cheese, puree it. Yummy!

[Anonymous]

I like mine with some pieces of broccoli, not totally smooth, so I don't puree it, but you could easily puree this.

Mine is very similar to PPs and very easy:

I saute some diced onion & celery (you can use carrot also) in a little butter until translucent. Then add 8 cups broccoli florets and 2 cups chicken broth. Simmer until the broccoli is very soft.

While that's simmering, make a roux by melting butter in a pan and adding flour (a few tablespoons of each, I think I use about 4 Tbsp flour and slightly less butter), and add about 2 cups of milk. Simmer while whisking to remove lumps. Mixture will bubble and thicken. Add shredded cheddar and stir to melt.

Your broccoli should be very tender by now. Add the roux to the pot with the broccoli and stir to combine thoroughly and you're done. At this point I just mash mine with a potato masher b/c I like chunks of broccoli in it, but you could puree in the blender.

[Anonymous]

Anonymous wrote:I like mine with some pieces of broccoli, not totally smooth, so I don't puree it, but you could easily puree this.

Mine is very similar to PPs and very easy:

I saute some diced onion & celery (you can use carrot also) in a little butter until translucent. Then add 8 cups broccoli florets and 2 cups chicken broth. Simmer until the broccoli is very soft.

While that's simmering, make a roux by melting butter in a pan and adding flour (a few tablespoons of each, I think I use about 4 Tbsp flour and slightly less butter), and add about 2 cups of milk. Simmer while whisking to remove lumps. Mixture will bubble and thicken. Add shredded cheddar and stir to melt.

Your broccoli should be very tender by now. Add the roux to the pot with the broccoli and stir to combine thoroughly and you're done. At this point I just mash mine with a potato masher b/c I like chunks of broccoli in it, but you could puree in the blender.

I do it almost exactly the same way, except I use an immersion blender to puree the broccoli before adding the cheese sauce.

[Anonymous]

Thanks! I'm happy to report that tonight's attempt was a success. Stick blenders, by the way, are awesome. I only hit it with the blender as I dumped in the roux, so the cheese sauce was mixed in thoroughly, but the broccoli and other veggies stayed a little lumpy, just the way I like it.