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Add a photoAn elegant, but hearty, flavorful soup. Delicious at any time of the year.
Ingredientes
- 6 Tbsp. butter
- 1/2 cup onions, chopped fairly small
- 1 1/2 lb. broccoli, stalks roughly chopped and the florets separated
- 6 Tbsp flour
- 6 cups good chicken stock
- 1 bay leaf
- 1/4 tsp. dried thyme
- 1/4 tsp. black peppercorns, cracked
- 1/4 cup dry white wine or flat beer (optional)
- 2 cups hot milk
- 1 lb. aged cheddar, grated
- 1/2 cup heavy cream or half & half, heated
- salt TT (to taste)
- cayenne pepper TT
Direcciones
- Cut the broccoli florets into small, bite-sized pieces. Steam for about one and a half to two minutes, then shock in ice water, drain well and set aside.
- Bring the chicken stock and wine or beer (if using) to the boil in a sauce pot with the bay leaf, thyme and peppercorns. Add the onion and broccoli stalks, and simmer until the vegetables are tender. Strain, and return stock to the stove to simmer.
- In a saucepan, combine the butter and flour to make a roux. Cook, stirring constantly for a few minutes, to eliminate any starchy taste of the flour, but try not to let it color. Add roux to the soup, and, using a wire whisk, beat immediately and ferociously to take care of any lumps that may want to form.
- Stir in the hot milk (I just heat it in the measuring cup in the microwave) and the cheddar cheese.
- When cheese has melted, add the broccoli florets.
- Finish with heavy cream or half & half and season to taste with the salt and cayenne pepper.
- Garnish (if you like) with croutons and finely chopped parsley.
- Enjoy!
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1552g | |
| Recipe makes 2 servings | |
| Calories 1721 | |
| Calories from Fat 1150 | 67% |
| Total Fat 130.67g | 163% |
| Saturated Fat 81.59g | 326% |
| Trans Fat 0.0g | |
| Cholesterol 395mg | 132% |
| Sodium 2957mg | 123% |
| Potassium 1949mg | 56% |
| Total Carbs 55.22g | 15% |
| Dietary Fiber 10.1g | 34% |
| Sugars 19.43g | 13% |
| Protein 81.29g | 130% |
