Depending on how you make it, this could be better than Panera Bread’s Broccoli Cheese Soup.
Broccoli Cheese Soup
This recipe allows for lots of different variations.
Ingredients
- 2 shallots finely chopped
- 4 cups broccoli cut small
- 2 tbsp butter or other fat
- 3 1/2 cups stock
- 2 1/2 cups milk
- 7 oz cheese crumbled or grated
- Nutmeg freshly grated
- Black pepper freshly grated
Instructions
- Peel and finely chop the shallots or onions. Separate the broccoli stalk from the head, cut the stalk into smallish chunks and set aside the broccoli florets for now
- Melt the butter in a large saucepan over a medium-low heat – if you happen to have goose or some other fat taking up space in the fridge, feel free to use that instead; or use oil, if you prefer. Saute the shallots gently, stirring regularly to make sure they don’t burn, until soft and translucent
- Add the chopped broccoli stalk to the pan, stir to coat with the butter, then saute for a minute or so. Pour in the stock
- Pour in the milk and, still over a fairly low heat, gradually bring the pan to a simmer, taking care that it doesn’t boil
- Add the broccoli florets and cheese
- Cook gently until the stalk is beginning to soften. Meanwhile, cut the head into individual florets and crumble or shred the cheese. Discard any cheese rind and setting aside a little of the cheese to use as a garnish
- Once the stalk is almost tender, add florets and cheese to the pan, cover and cook for about five minutes more, until the cheese has melted and the florets are soft
- Cool, then turn off the heat, leave the soup to cool slightly, Use either a stick blender or food processor to blend the soup. Return to the pan and add a splash of milk or stock to thin, if necessary. Taste and adjust the seasoning to suit you; add freshly ground nutmeg and black pepper to taste.
- To serve, stir in shredded leftover ham or turkey – just heat them through in the hot soup before serving. Once the soup is ready, divide between bowls and top with the remaining crumbled cheese and a little more nutmeg. Top with minced chives.
- Serve with thin slices of baguette or other bread, toast lightly, spread with any soft cheese plus a dollop of cranberry sauce and some black pepper. Grill until the topping bubbles, and serve alongside the soup.
Notes
Substitutions:
- use 1 small onion instead of shallots
- use 1 cup thinly sliced leeks instead of shallots
- use any other variety of cooked veggies as a substitute for all or part of the cooked broccoli including shredded Brussels sprouts, roast potatoes, squash, cabbage
stock can be chicken or vegetable - leftover drippings or gravy can substitute for some of the stock
- water can substitute for some of the stock to make up 3 1/2 cups
- some cream or creme fraiche may be added to the milk to make up 2 1/2 cups
any soft cheese can be used in this soup. Try stilton, chèvre or brie or a combination of cheeses