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Broccoli and Cheddar Soup (take 2)
Jul. 17th, 2023 05:59 pmMy previous recipe results in a Panera style soup (with carrots and onions) and also leaned harder on the quality of the dairy and stock than was suitable for the quality of those ingredients I usually keep around. Recently I had occasion to make it for someone who avoids onion, which was a chance to rethink and simplify the recipe and also move it more towards the Au Bon Pain experience that inspired me to make this soup in the first place.
Make a roux with 1/4c each butter and flour.
Add in 1T of Better than Bouillon chicken base. Cook for a bit to brown the roux a little.
Slowly add in 3c milk, stirring to keep the roux from sticking to the pot. About half way through, the soup will start behaving like a Newtonian fluid again.
Add 8oz chopped broccoli and simmer for 20-25 minutes.
At the end, add 4oz shredded cheese. This can be all cheddar if it's a mild cheddar, but if it's a sharp cheddar then like 1/3 of it should be something else (I used a Petit Basque which is a Manchego style and that worked nicely).
Make a roux with 1/4c each butter and flour.
Add in 1T of Better than Bouillon chicken base. Cook for a bit to brown the roux a little.
Slowly add in 3c milk, stirring to keep the roux from sticking to the pot. About half way through, the soup will start behaving like a Newtonian fluid again.
Add 8oz chopped broccoli and simmer for 20-25 minutes.
At the end, add 4oz shredded cheese. This can be all cheddar if it's a mild cheddar, but if it's a sharp cheddar then like 1/3 of it should be something else (I used a Petit Basque which is a Manchego style and that worked nicely).
