Tuesday, February 23, 2010

Cream of Broccoli Soup

I bought a bunch of broccoli from Costco and decided to use some of it in soup. This soup had a great, fresh broccoli flavor with just a subtle hint of cheese. I served the soup in homemade bread bowls made from Mom's French bread recipe.


4 tablespoons unsalted butter
1 large onion, chopped
2 cloves garlic, smashed
2 russet potatoes, peeled and diced
Fresh thyme leaves or a pinch dried thyme leaves
1 teaspoon kosher salt, plus more as needed
8 cups chicken broth
32 ounces broccoli (fresh or thawed from frozen)
½ cup heavy cream
Freshly ground black pepper
2 cups shredded sharp Cheddar cheese

Melt the butter in a medium saucepan, over medium heat. Add the onion, garlic, and salt and cook until translucent, about 5 minutes. Add the potato, thyme, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 5 minutes or until broccoli is tender.

Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream and cheddar cheese. Bring to a simmer, taste, and season with salt and pepper.

Serve with optional toppings (crumbled bacon, shaved Parmesan cheese, shredded cheddar cheese, croutons, etc.).

Makes 8 to 12 servings.

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