Smooth Creamy Broccoli Cheese Soup
At Quizon's Hubby goes for the Prime Rib Mushroom Swiss Sub with Garlic Aoli on Rosemary Parmesan Bread each time while son loves to experiment with Mesquite/Baja/Honey Bourbon Chicken Subs or the Chipotle Prime Rib. As for me, I can't get enough of the Broccoli Cheese Soup! Sometimes though it's too thick and lumpy. I often wish the soup were smoother and creamier. I found this recipe in the "New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. To make the soup velvety smooth my secret is to use Wondra flour instead of all purpose flour in making the roux. Try it next time you make any creamy soup.
3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butterd
1 cup yellow onions or sliced leeks (white parts only)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch of nutmeg
1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour (I used Wondra flour)
3 cups chicken broth
1 (16-ounce) package frozen broccoli, thawed and separated
1/2 cup heavy cream
1 1/4 cups shredded medium cheddar
Remove the pot from the heat and puree with a hand-held immersion blender.
Add the cream and simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
Remove from the heat and ladle the soup into bowls and serve immediately.
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