It’s spring time here in Seattle, the temperatures are slowly moving up and the flowers are blooming. Not too long until it turns really warm and we start doing virtually all our cooking on the patio (I love grilling!). But before that, I have a soup recipe to share with you, one of my favourites.
Broccoli is super healthy, tastes great and is often on sale, so I use it a lot here at home. This soup is not difficult to make, but you have to be careful when adding the cheese. It must be done slowly over medium heat to avoid it from separating. I normally use sharp Cheddar cheese for this recipe, but Colby or Monterrey Jack work will work as well. You can blend this soup before the cheese is added, strain it and return to the pot, or you can leave it a sit is, with pieces of broccoli in it. That’s normally how I do it. Serve it with toasted garlic bread.
Broccoli and Cheese Soup Recipe:
You will need:
2 tablespoons of olive oil
1/2 yellow onion, chopped
2 large cloves of garlic, pressed trough a garlic press
2 lb of broccoli florets
1 quart of water, or more as needed
Juice of half a lemon
2 cups of half and half cream
2 1/2 cups of shredded cheese (Cheddar, Colby or Monterrey Jack)
Melt the oil in a large pot and cook the onion until translucent. Add garlic and cook a minute more. Add 1/2 cup of the broccoli and sauté for about 5 minutes, until broccoli is tender but still firm. Remove broccoli from pan, leaving the remaining onion on the pot. Keep broccoli warm in a low over (200 degrees).
Place the remaining broccoli and water in the pot and boil for about 10 minutes, or until the broccoli is tender. (see note)
Reduce heat to medium and add the half and half. Wait a minute until it starts to warm up again, then add the cheese slowly, stirring often, until all the cheese is melted and incorporated in the soup. Season with salt and pepper to taste and add the lemon juice.
Divide soup into four bowls and top each with a portion of the reserved broccoli. Serve immediately.
At this point, if you want a smooth soup, blend it, strain it and return to pot. If you are ok with a chunkier, more rustic soup, simply continue with the recipe.