Recipe
Gluten free Broccoli-cheddar soup
easy
APPROX. 45 mins
Enough For
4 persons
Cookware
DUROTHERM® / HOTPAN®Nutritional Value
3146 kJ / 751 kcal (Per person)
Ingredients
- Carbohydrates61 g
- Sugar23 g
- Fat45 g
- Protein28 g
Allergens
- lactose
Note
To freeze simply allow the soup to cool completely then transfer the soup to freezer bags, eliminate any air pockets, seal tight, and lay flat on a sheet pan until frozen solid. This soup will keep for up to a week in the fridge or 6 months in the freezer.
Ingredients
- »1 3/4 pounds Broccoli Cut off the broccoli stalk, peel with a peeler, cut out the wooden parts and cut into pieces. Divide the head into florets, wash.
- »1/4 cup salted butter
- »1 onions (4 oz.) peel and chop
- »2 garlic cloves peel and squeeze
- »1 cup carrots peel and chop finely
- »1/4 cup gluten free all-purpose flour
- »4 cups vegetable stock
- »1 cup whole milk
- »1 cup half and half
- »2 cups grated Cheddar cheese (sharp)
- »1 1/2 tsp sea salt
- »1/4 tsp freshly ground black pepper
- »1 tsp Aleppo pepper flakes
- » Flaky sea salt to garnish
Preparations
1. Fill your DUROTHERM® Hold and Serve, 3/4 of the way with water and a few big pinches of salt, bring to a boil. Add the broccoli and blanch for 2 to 3 minutes until it is bright green and fork tender, but still slightly crispy.
2. Drain and transfer the broccoli from the Durotherm to a bowl filled with ice water to stop the cooking process. Once cooled set aside about 1 cup of the florets for garnish.
Instructions
1. Wipe out the Durotherm Hold and Serve, place over medium heat, and melt the butter. Once melted, add the onions, garlic, and shredded carrot. Cook until veggies soften, 4 to 5 minutes, stirring regularly.
2. Stir in the gluten free all-purpose flour. Cook for 1 minute to coat the vegetables, and then start to slowly pour in the vegetable stock. Stir constantly as you pour in the stock to avoid lumps. Once all of the stock is added, bring the soup up to a low simmer. Add the milk, half and half, and the remaining blanched broccoli. Place the lid on the Durotherm Hold and Serve and simmer for about 10 minutes over low heat.
3. Blend the soup with an immersion blender just until all of the big chunks are broken down but the soup still has lots of texture.
4. Add the grated cheese, salt, and pepper to the pureed soup and stir over low heat until the cheese has melted. Taste soup and season with additional salt and pepper to your liking.
Serving
Place the DUROTHERM® Hold and Serve on its heat retaining base with the lid on and the soup will stay nice and warm for up to 2 hours.
Ladle the soup into bowls and garnish with reserved broccoli florets, Aleppo pepper flakes if using, and flaky sea salt.
Origin
Christopher Kimball