Spicy Broccoli Cheddar Soup

November 5, 2010 § 4 Comments

Matt found the recipe for this soup and did most of the cooking (I just hovered helped gather ingredients). Even though Matt took the reins on this one, I still have to share it because it is so delicious. Broccoli is perfect with cayenne, it is just unbelievable. I think it would be nice to try this soup with fresh or whole dried chilies. Matt didn’t make any significant changes to the original recipe: we used more cheese to thicken the soup rather than adding cream, we also called her “pinches” teaspoons so there might have been a little extra heat from the cayenne. The recipe we used from There’s Always Thyme to Cook was adapted from a Martha Stewart recipe and the only changes to Martha’s original recipe were the addition of cayenne and nutmeg. And that is all it needed! Oh, and cheese. But it is the cayenne that makes this soup so good.

Spicy Broccoli Cheddar Soup:
Serves 4-6
adapted from Cream of Broccoli Soup by There’s Always Thyme to Cook
– 3 Tbsp butter
– 1/2 medium onion, 1/4″ dice
– 1/4 cup flour
– 4 cups stock
– 1 large head of broccoli, cut into florets
– 1 tsp ground nutmeg
– 1 tsp ground cayenne pepper
– salt & pepper to taste
– approximately 2 cups grated cheddar cheese (1/2 cup of this used to garnish)

Melt butter in a saucepan. Add onion and sauté until soft and translucent (about 5 minutes depending on the heat). Add the flour and stir it all together to make a blond roux (or whisk it if you aren’t handicapped by a non-stick pot). After about one minute, add the stock and bring the pot up to a boil and down to a simmer while continuing to stir (this is called a velouté sauce). After the sauce simmers for about 10 minutes, add the broccoli and seasonings, stir to combine and bring the pot back up to a boil and down to a simmer. Once everything is incorporated, let it simmer for another 15-20 minutes, stirring occasionally. Puree the soup in a blender or with a food mill or immersion blender in batches and return the soup to the pot over low heat. Stir 1 1/2 cups of the cheddar cheese into the soup and add cream if needed. Serve and garnish with the rest of the cheddar. Enjoy!


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