This light, creamy soup uses a base of cheddar and Parmesan cheeses, and showcases the texture and flavor of its main vegetable ingredient. Broccoli, known as “Italian asparagus” in 18th-century England, is recorded as having been grown in the gardens of US Founding Father Thomas Jefferson. However, the widespread incorporation of broccoli into American dishes like soups and meat dishes did not occur until the early 1920s, when immigrants from the south of Italy re-introduced a vegetable that had been held in high esteem in their country of origin since the days of the Romans.
Recipe Servings: 10
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 cups chopped broccoli florets, cut into 1-inch pieces
- Olive oil, as needed for drizzling
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 oz unsalted butter
- 1 whole onion, diced
- ⅓ cup all-purpose flour
- 4 cups whole milk
- 2 cups half and half
- Pinch of nutmeg
- 3 cups grated sharp cheddar and Parmesan cheese, mixed in proportion of choice
- 1 cup chicken broth
Directions
- Preheat the oven to 375°F.
- Cut broccoli florets in half and place on a baking sheet, flat size down.
- Drizzle the broccoli with olive oil and season it with salt and pepper.
- Bake until the florets begin to crisp and brown.
- In a pot, melt the butter over medium heat.
- Cook the onions in the melted butter for 3–4 minutes.
- Sprinkle the onions with flour, a little bit at a time, and stir thoroughly to combine.
- Cook for an additional minute.
- Add the milk, half and half, nutmeg, cooked broccoli, dash of salt, and generous amount of pepper.
- Reduce heat to low, cover, and simmer for 20–30 minutes, until the broccoli is tender.
- Add the cheese and combine, allowing the cheese to melt. If desired, smooth the consistency of the soup by mashing it with a potato masher or transferring in two batches to puree in a blender.
- Season with salt to taste and serve hot.
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