Broccoli and Cheese Soup
Broccoli and cheese make a classic soup that will bring you back to your childhood. Recipe courtesy of Emeril Lagasse, Emeril 20-4-60 Fresh Food Fast, HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc. Click here for more of Snapware’s Winter Warmup.
Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.
- 2 Tablespoons olive oil
- 1½ Cup thinly sliced yellow onions
- 1 Tablespoon sliced garlic
- 1 Teaspoon salt
- ¼ Teaspoon cayenne pepper
- 5 Cups chicken stock or canned, low-sodium chicken broth
- 4 Cups broccoli florets
- 1½ Cup (6 ounces) shredded medium sharp Cheddar cheese
- Croutons, for garnish (optional)
Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Sauté until the onions are soft and translucent, 4 to 5 minutes.
Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.
Remove the soup from the heat and let it cool slightly. Then purée the soup, in batches, in a blender, adding the cheese in three additions while blending.
Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.