Broccoli Cheddar Soup – Chef Gosselin Style

broccolicheddar

I made my first Broccoli Cheddar soup as a sous chef at the Ashgrove Inn. I cannot remember if it was delicious or if it was just a moment in time…but today after making many such soups, I have created a great recipe for my Broccoli Cheddar Soup. I will share that recipe with you and offer to you that wonderful hearty cheddar cheese blend. Let’s Make some Broccoli Cheddar Soup using a recipe that I have modified to suite my love for this soup.

1 tbsp butter

1/2 cup onion, chopped

1/4 cup melted butter

1/4 cup flour

2 cups half and half cream

2 cups chicken stock

1 cup carrots, match stick cut

1/4 tsp nutmeg

12 oz grated extra sharp cheddar cheese

1 1/2 cup coarse chopped broccoli florets

1/2 tsp salt

1/2 tsp ground black pepper

1/2 cup chopped celery stalks

 

Melt 1 tablespoon butter in a skillet over medium-high heat.

Saute onion until translucent 

In a separate skillet, whisk 1/4 cup melted butter and flour together to make a roux over medium-low heat

Cook flour with continuous whisking until flour blends well with butter and begins to turn a light brown

Add half and half gradually into roux while whisking constantly.

Stir chicken stock into the half and half mixture. 

Bring to a simmer; add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 40 minutes.

Stir Cheddar cheese into vegetable mixture until cheese melts. Season with nutmeg, salt and pepper to taste.

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