Today we’re making broccoli cheese soup using fresh ingredients from my garden. I’ve been working on my green thumb ever since we moved to our last home and now that my outdoor space has grown, I’m continuing to up my game. One of the first things that were ready to harvest was some long stem broccoli that I knew would be perfect for a soup. Really love the way this recipe and these flavors came together and I hope you enjoy too! Let’s dive in.
Begin making a roux by melting 3 tbsp of clarified butter in a saucepan over medium heat.
Once the butter is hot enough that a pinch of flour sprinkled into it will slowly start to bubble, add 1 finely diced onion.
Add 1/4 cup of flour, a little bit at a time to avoid one big clump. Give this a little mix over medium heat.
As the onion begins to become translucent, reduce heat and pour in 3 cups of whole milk, a little at a time while continuing to mix. Add 2 tsp of crushed cardamom, 3 tsp of crushed black pepper, and salt to taste.
Allow this to thicken up while you prep 3-4 stalks of broccoli.
Remove the leaves from the broccoli stalks and chop the stalks and florets in bite-sized chunks.
Set the florets to the side and add the chopped broccoli stalks to the roux. Give this a good mix and allow to reduce for 30-40 minutes, or until it reaches your desired thickness.
Once the soup has reduced, remove from heat and transfer to a heat-safe blender.
Add 10 ounces of sharp cheddar cheese and blend on medium speed until you reach your desired consistency.
Transfer the blended soup back to the pot over low heat.
Add in the broccoli florets. Give this a good mix and cook for an additional 10 minutes before plating.
Scoop a few ladles of the broccoli cheese soup into a bowl.
Top with a toasty piece of cheesy bread and shred some fresh cheddar over the soup. All that’s left to do is ENJOY!
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| Boos Cutting Board | Shun Kaji Knife Set | Vitamix Blender | All-Clad Sauce Pan |
