Cheddar Broccoli Soup

Cheddar Broccoli Soup

Cheddar Broccoli Soup

7 tablespoons unsalted butter, separated
1/2 tablespoon olive oil
1 small yellow onion, diced (1 cup)
2 small cloves garlic, minced
3/4 teaspoon smoked paprika
Check below.

  • Step 1. Add 1 tablespoon butter and olive oil to a large heavy bottomed stock pot/dutch oven over medium heat. Add the diced onion and saute, stirring occasionally, until tender, about 3-5 minutes. Add the minced garlic, paprika, mustard, cayenne pepper, and pepper (I add 1 teaspoon, but add to preference) to the pot. (I like to add the salt AFTER the stock to gauge how much more it needs.) Cook for another 45 seconds to 1 minute stirring constantly until fragrant.
  • Step 2, Add in remaining 6 tablespoons butter and melt. Once melted, add in the flour and whisk to combine. Cook for 2-4 minutes, whisking constantly, until the flour is thickened (don't rush or your soup won't properly thicken/taste right).
  • And then, Gradually add in the chicken stock, whisking constantly. Once all the stock has been added, gradually add in the half and half, again whisking constantly as you add. Reduce heat to medium low, add in the bay leaf, and allow to simmer for 15 minutes or until thickened a bit. (Whisk every few minutes as you chop the broccoli!)
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  • Rated 4/5 based on 13 Reviews

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