WILMINGTON, NC (WWAY) — When the weather cools off, nothing beats a hot bowl of soup. And since Alicia Ross got a new immersion blender, she’s been trying out new recipes. Tonight, she shows us a great one for Broccoli Cheese Soup for this week’s Kitchen Scoop.
Broccoli Cheese Soup
SERVES 6 – START TO FINISH: 20 minutes
1 quart water
2 large heads broccoli (about 2 1/2 pounds)
1 large onion
5 chicken bouillon cubes
1 cup shredded sharp cheddar cheese, plus more for optional garnish*
1 cup 2-percent milk
Black pepper to taste
Place water in a large soup pot or Dutch oven over high heat. Rinse the broccoli. Cut off the tough ends of broccoli stalks and discard. Roughly chop broccoli and add to pot.
Peel and quarter onion and add to pot. Cover and bring to a boil. Reduce heat to medium-low and cook until broccoli is extremely tender, about 20 minutes.
Puree soup directly in the pot using an immersion blender (or transfer small batches to a blender and puree).
Add bouillon cubes, cheese and milk. Stir well and continue to heat over medium-low heat, but do not boil. Cook and stir until bouillon is dissolved and cheese is well incorporated.
Serve immediately, topping with additional cheese if desired.
* Cooking Notes
For a sophisticated adult version, substitute an equal amount of crumbled blue cheese for the shredded cheddar.
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My thanks to Plantation Building Corp for the use of their beautiful Wynward Model Home.