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
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)
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.
15 minutes active time, 30 minutes total time
This post contributed to the Hearth and Soul Blog Hop.