Two Cheese-Broccoli Soup

Change this up by using the cheese you have, need to use, or like. As long as you grate block cheese versus buying the pre-grated variety, your soup will still be luscious even if you use dibs and dabs of different sorts. While I like blue cheese, I’m not overly crazy about it; a little goes a long way. So for me, the mix of extra sharp Cheddar and blue in this recipe is just perfect. If you like things extra-cheesy, a little more cheese in the soup won’t hurt!

4-6 servings

Ingredients

2 tablespoons salted butter
1 medium yellow onion, chopped
1 small red onion, chopped
Kosher salt and fresh ground pepper
Crushed red pepper
3 heads of broccoli-trimmed of the tough stems and cut or broken into flowerets (2 pounds before trimming/about 8 cups florets)
1 large potato, peeled and diced
1 quart low-sodium chicken stock
¾ cup milk
¼ cup heavy cream
2 ounces extra-sharp Cheddar cheese - grated (approx. ½ cup packed) - plus extra for garnish
2 ounces blue cheese - crumbled (approx. 1/3 cup) – plus extra for garnish

Instructions

Add butter to a 6-quart soup pot and heat over medium flame until melted. Add both onions and season with ½ teaspoon each kosher salt and fresh ground pepper along with a pinch of crushed red pepper. Stir and cook for 5 minutes or so or until onions are softening.
Add the broccoli, potato, and chicken stock. Cover, raise heat, and bring to a boil. Reduce heat and simmer covered until all vegetables are very tender – about 20 minutes.
Purée with an immersion blender or in batches in a blender (hold top down with towel for safety) or food processor. Return soup to pot if needed and stir in the milk and cream. Warm well –don’t boil -- over low heat. Remove from burner and stir or whisk in cheese until melted. Taste and adjust seasoning. See “Tips” on blog for thickening or thinning soup. Serve hot garnished with a little of both cheeses.
Reheat leftovers gently and slowly over low flame.
STORAGE: 3 days in the fridge. Not good for freezing.

Notes

You can also make this soup with no cheese at all. Follow directions up to adding milk (3) and use only as much as needed for desired consistency. Taste and re-season. Purée. Garnish with croutons or minced parsley or finely chopped broccoli flowerets.
Copyright Alyce Morgan, 2020. All rights reserve