Broccoli and Cheese Soup2015-05-27
- Servings : 4
- Cook Time : 20m
- Ready In : 20m
- 3 tbsps butter, plus 2 tbsps cold butter, cut into pieces
- 1 cup onions, chopped
- 1⁄2 tsp salt
- 1⁄4 tsp white pepper
- Pinch nutmeg
- 1⁄2 tsp garlic, crushed
- 1⁄2 tsp fresh thyme leaves, chopped
- 3 tbsps plain flour
- 3 cups chicken stock
- 400g broccoli, washed and cut
- 1⁄2 cup cream
- 1⁄2 cup Cheddar cheese, grated
In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil.
Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
Remove the pot from the heat and purée with a stick blender. (Alternatively, in batches, purée in a blender or food processor and return to the pot).
Add the cream and simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
Remove from the heat and ladle the soup into bowls. Garnish with toasted pine nuts, grated Parmesan cheese and some extra steamed brocolli (optional) and serve immediately.