Broccoli Cheddar Soup

by lydia on September 28, 2010

I liken a good warm bowl of broccoli cheddar soup to curling up in a warm blanket by a fire and getting cozy. It’s just plain old comfort food, simple as that. My fondest memory of broccoli cheddar soup most certainly comes from Ruby Tuesdays and their soup and salad bar back when I was in my early 20’s. I remember it being so thick and creamy and loaded with cheese. I simple couldn’t get enough of it. It’s been awhile since I’ve had a good bowl of it, but the memory of it floated back into my mind and I just had to recreate it. So here it is, my more nourishing version of the ever so delightful, broccoli cheddar soup!

10 tablespoons of butter
1/2 cup buckwheat flour
3 cups homemade chicken stock, that is hot, or 2 cups stock and 1 cup dry
white wine
1 cup of cream, or whole milk (preferably raw milk from grass fed cows)
2 teaspoons dijon mustard
2 teaspoons sea salt
1 1/2 teaspoons dried tarragon, non-irradiated
1/2 teaspoon freshly grated nutmeg
1 large onion cut in half
3 cloves garlic, cut in half
6-8 cups of organic broccoli, florets and stalks chopped into small pieces(3-4 stalks)
fresh cracked black pepper to taste
4 cups extra sharp grass fed cheddar, plus extra to use as a garnish (or a mixture of
mild and sharp cheddar)

Equipment:

chef’s pan
knife
cutting board
food processor
grater/shredder

Directions:

Add the butter to a large chef’s pan over medium high heat until melted. Add the flour and stir with a whisk for a few minutes. Once it’s well incorporated slowly whisk in 1 cup of hot broth at a time, adding the wine last if you are using it. Whisk until smooth and all the liquid has been added. Turn up the heat, bring to a boil. Add the onion halves and garlic pieces and cook 10 minutes. Remove from heat and stir in cream, dijon, tarragon, salt and nutmeg.
Meanwhile in another pot steam the broccoli until tender. While the broccoli is steaming, shred the cheese.
Remove onion and garlic pieces from the soup base and add the broccoli. Take about 1/3 of the mixture and blend it in a food processor or blender. Return to the pot and add 4 cups of cheese. Stir to melt the cheese. Add
extra cheese to individual bowls.

*Note* – I have made this soup without the buckwheat flour, I just lowered the liquid a bit and added more broccoli, it turned out very creamy and thick. So those who are paleo, on GAPS, or concerned that the buckwheat flour isn’t soaked you can alternatively try it without the flour at all with good results.

Time:

15 minutes active time, 30 minutes total time

This post contributed to the Hearth and Soul Blog Hop.

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