The Sensitive Kitchen

Friday, January 09, 2015

Broccoli Cheddar Soup

My girls love this dish! I always make a big pot of it so I can send the leftovers for lunch the next day in their thermoses. Use the sharpest cheddar you can find: the soup doesn't use that much of it, so a strong flavor is important. 

1 1/2 lbs broccoli1 Tbsp ghee or butter
1 Tbsp extra-virgin olive oil
1 c diced yellow onion 
3/4 c diced celery
3 cloves garlic, minced
6 c broth1/4 teaspoon freshly ground black pepper 
1/3 to 1/2 c heavy cream, to taste
6 ozs extra-sharp cheddar cheese, shredded 
Salt and freshly ground pepper to taste

Separate stems and florets of broccoli. Coarsely chop stems. Set aside 2 cups of "pretty" florets; coarsely chop the remainder, keeping it separate from both stems and "pretty" florets.

Heat ghee and oil in a large pot. Add onion; when it softens, add garlic and celery. Saute a few minutes, until onions are fully cooked and just beginning to brown. Add broccoli stems. 

Cover with broth; stir, scraping to lift browned bits off bottom of pot. Bring to a boil; cook a few minutes, then add coarsely chopped florets. Cook 5-8 minutes. If not all broccoli is submerged in liquid, cover pot. 

When broccoli is tender, remove pot from heat. Use immersion blender to puree contents of pot. 

Place pot back on very low heat; add cream and reserved "pretty" broccoli florets. Cook 3 minutes, until florets are just tender. Add cheese, stirring until melted. Taste and correct seasonings with salt and pepper. Serves 6-8 as a main course. 

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