Broccoli & Three Cheese Soup
Ingredients
1 c. Fresh broccoli florets (or frozen, defrosted)
1 small Sweet onion, finely chopped (or diced)
1 tsp. Garlic powder
2 tbsp. Unsalted butter
2 tbsp. Extra virgin olive oil
1/4 c. Unbleached all-purpose flour
2 c. Chicken Stock, heated
2 c. Hood® Country Creamer (or whole milk)
2 c. Hot water
1/2 c. Dry white wine
2 dried Bay leaves, or 1 fresh
a dash Frank’s® Original Hot Sauce
2 oz. each Grated Parmesan cheese
Shredded Sharp cheddar
Grated Pecorino Romano
Kosher salt
Freshly ground black pepper
Directions
• In a stock pot, melt the butter in the oil over medium-low heat.
• Add the onion and sautée until softened, about 4-5 minutes.
• Season with the garlic powder, and some salt and pepper.
• Place the broccoli florets in the bowl of a food processor fitted with the “S” blade.
• Pulse until just slightly coarser than the onion. Set aside.
• To the onions, slowly stir in the flour until the onions are coated.
• Add the broccoli, then the stock and Frank’s®, stirring continuously (to prevent lumps).
• Add the creamer or milk, followed by the hot water, and stir well.
• Add the bay leaves and wine, and stir well again.
• Cover, increase the heat just a bit, and bring to a simmer.
• Simmer 10-15 minutes, until the broccoli is tender. Stir frequently to prevent scorching.
• Shut off thr heat, and slowly stir in the cheese in the order listed, one at a time until melted before adding the next one.
• Cover and simmer over low flame for 10 or so minutes.
• Check and adjust the seasoning to taste.
• Ladle into warmed soup bowls, and serve hot.
Again, not exactly an original recipe idea but – as usual – done my way. Three cheeses produce a marvelous depth and complexity of flavor, as well as great texture.
I just made a pot of this for the appetizer for this evening’s dinner, waiting for cool air rain to set in. I’ve got to tell you, it makes me glad to have it and to stay put at home and enjoy a bowl. (Or two.)
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