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Broccoli and Cheese Soup

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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.

Notes

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.

Ingredients

  • 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)

Directions

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.