Creamy broccoli and Cheddar soup
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Creamy broccoli and Cheddar soup
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A delicious creamy broccoli and Cheddar soup recipe
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Ingredients
- 40 grams butter salted
- 1 onion finely chopped
- 2 carrot peeled and finely chopped, medium
- 3 cloves garlic minced
- 1 bay leaf optional
- 3 Tbsp flour
- 500 ml milk skim or full cream, 2 cups
- 2 tsp Dijon mustard
- 1 broccoli medium head, approx. 400 grams
- 625 ml 2 ½ cups vegetable or chicken stock
- 1 Tbsp chicken bouillon powder or one stock cube, or vegetable bouillon powder
- 160 grams cheddar cheese or more as desired, mature, grated
- parsley optional, chopped, sprinkle
- salt
- black pepper
Instructions
- Heat the butter in a medium pot and add the onion, carrots, and bay leaf. Sauté for about 4 minutes until softened.
- Add the garlic and cook for a minute.
- Add the flour to create a paste and cook for about a minute stirring constantly.
- Slowly add the mild in parts and stir until it’s well combined. Add the Dijon mustard to the now thickish sauce.
- Add the broccoli florets (and any chopped-up stems) and then add the stock and bouillon powder. Stir to combine. Put the lid on the pot and allow to simmer over a low heat for about 20 minutes and until the broccoli is cooked through.
- Using a stick blender blitz about half the soup leaving the other half with whole pieces of broccoli.
- Add the cheese and allow this to melt into the sauce and continue cooking for a minute or two. Check seasoning and adjust by adding salt and freshly ground pepper if necessary.
Notes
- Any leftover soup can be stored in the fridge or freezer.
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