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Broccoli and Cheese Soup

2015-05-27

Recipe Info

  • Servings : 4
  • Cook Time : 20m
  • Ready In : 20m

Ingredients

  • 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

Method

Step 1

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.

Step 2

Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Step 3

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).

Step 4

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.

Step 5

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.

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