This is one of my favorite soups since I was a kid, I remember my grandma making it for me, and I have just loved it ever since. The aroma when cooking this soup is fantastic; you don’t need appetizers to make you hungry because the smell sure will set your stomach for this creamy and delicious soup. Soups are a great, easy, and tasty fix when it comes to cleaning your fridge and pantry, and this is an excellent recipe for when your broccoli crowns are still fresh but starting to look less appealing, have some carrots sitting around, or some potatoes that will soon get wrinkly. This soup is a staple in my house, especially when it snows, and I hope it becomes one in yours.
You can easily adapt this recipe to fit your like. If you prefer heavy cream or half and half instead of milk, you can do that; if you don’t like carrots, leave them out or subs with mushrooms; if you don’t want cheese the same, if you like more cheese, add more, and so on. Just consider that when it comes to the potatoes, they are very starchy and help make your soup very creamy and thick. When cutting up the broccoli crown, there is no need to discard the stems since they are very nutritious, and if you dice them very small and cook them with the potatoes, they will be very tender or even get lost in your soup, that way you maximize the product while you get all the flavor and nutrients, win-win!
If you wish, you can always infuse this dish by adding 2 tsp of infused butter a few minutes before is done so you don’t mess up the infusion content. You can use infused oil too mixing it thoroughly in the pot before serving (it serves 4), or use 1/2 tsp of the infused oil as garnish when plating, and top with more shredded cheese, julienne green onion, bacon bits, or your favorite topping.
Foodies 420
Ingredients:
1 small onion
4 cloves of garlic or 1 if it’s elephant garlic
1 shallot
1 small potato
1 small carrot or approx. 6 baby carrots
1 broccoli crown
3 tbsp butter
2 tbsp all-purpose flour
3 cups of milk
1/2 cup shredded cheddar
Method:
In a large saucepan, melt the butter and cook the onion with the garlic on medium-low heat until the onion turns translucent.
Add the flour and stir with a spatula until it has the texture of a thin paste. Cook for a good 5 minutes or until the color starts to look golden, not brown.
Add the milk, gradually mixing it with the spatula, and once the roux is dissolved in the milk, add the potatoes, broccoli stems, and carrots; turn the heat to medium.
Cook for approx. 15 minutes (until the potatoes are halfway done). You want a very slow boil, almost simmer, and occasionally stir it. You don’t want the soup to stick to the bottom of the pan or to separate.
Add the broccoli florets and cook for 15 more minutes on medium-low heat, stirring occasionally. When the vegetables are tender, and the soup is thick, add the shredded cheddar and mix it thoroughly.
If you don’t like a “chunky” soup with pieces of vegetables, you can let it rest for a few minutes out of the heat and use a blender to make a creamy soup. To serve, add a little more shredded cheese on top, or your favorite topping, and enjoy it!
This soup pairs perfectly with a piece of toasty garlic bread.
The author shall not be liable for any damage or injury alleged to be caused, directly or indirectly, by the information provided here. Neither is responsible for any allergic reaction or adverse reaction to any ingredient (including infusions). No legal, nutritional, or medical advice is intended with this information, and under no circumstances should any infused product be given to children without professional medical guidance.