Saturday, March 12, 2011

Gruyere and Cheddar Broccoli Soup

So soup is definitely great. Its even better when its a meal in itself.

1 medium head broccoli
3 cups chicken broth (You can also use beef stock)
1/2 (6 oz) large sweet yellow onion
1.5 Tbsp unsalted butter
2 cloves garlic
2 Tbsp flour
1/2 cup heavy cream
6 oz fine quality extra-sharp cheddar cheese
4 oz fine quality gruyere
1/4 tsp salt
freshly ground black pepper
 
1/2 Tbsp Paprika 

Add butter to a saucepan, and saute diced onion and garlic over medium heat until softened and slightly caramelized. Add flour and stir to combine. Slowly add a little olive oil and stir with a wooden spoon to combine until the flour looks velvety and begins to puff up while heating. Cook for four minutes.

Remove from heat. Stir in slightly warmed cream and the chicken broth while whisking continuously. Add broccoli .Return to heat and bring to a slow boil. Boil until broccoli is tender then remove from heat.  Slowly add the shredded cheese in small amounts, stirring to combine. Add salt and pepper to taste. 



 

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