Barb Wock’s Broccoli Cheese Soup uses the whole bunch of broccoli in two ways: the stalks are cooked with onion and blended into the broth, while the florets are held back and added at the end for texture. Oregano, Dijon mustard and black pepper give the soup more dimension than the name alone suggests.
The cheese is handled separately, melted into warm milk before being folded into the thickened broccoli base. The result is a creamy cheddar soup that still keeps pieces of broccoli in the bowl.
Broccoli Cheese Soup
Ingredients
- 1 about 1.25 lb. bunch broccoli trimmed
- 2 medium size onions sliced
- 5 Tbsp. butter or margarine
- 5 c. chicken broth
- 1 tsp. oregano leaves
- 1/4 c. all-purpose flour
- 2 Tbsp. Dijon mustard
- 1/8 tsp. pepper
- 1 c. milk
- 2 c. Cheddar cheese shredded
Instructions
- Cut florets off broccoli and divide into small sections. Simmer in lightly salted water 2 to 3 minutes; drain. Set aside. Peel stalks, if desired, and cut into small pieces; cook with onions in 3 tablespoons butter in large saucepan about 5 minutes. For a smooth cream soup, cook broccoli stalks with florets; process until smooth. Add 3 cups broth and oregano; simmer 20 to 30 minutes, or until vegetables are tender. Process in blender or food processor until smooth. Heat milk and add cheese, stirring constantly. After cheese has melted and incorporated, set aside and stir periodically.
- Melt remaining 2 tablespoons butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper. Add processed mixture and remaining 2 cups broth; heat to simmering, stirring. Add milk/cheese mixture and broccoli florets. Heat. Makes 8 servings.
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