Broccoli Cheese Soup (That Really Tastes Like Broccoli!)

Von J. Kenji López-Alt · 45 Min.

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Zubereitung

1. Separate the broccoli into florets and stems. Cut the florets into bite-sized pieces and set them aside. Roughly chop the stems and keep them separate.
2. Heat the oil in a large Dutch oven over high heat until shimmering. Add the florets and leave them untouched until charred on the bottom, about 1 minute. Stir, season with salt and pepper, and keep cooking, stirring now and then, until tender and charred on several sides, about 1 minute more. Transfer to a rimmed baking sheet to cool.
3. Return the Dutch oven to medium heat. Add the butter, onion, carrot and broccoli stems, season with salt and pepper, and cook, stirring often, until tender but not browned, about 5 minutes, lowering the heat if needed. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
4. Add the stock, milk and potato and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until the broccoli and potato are completely tender, about 30 minutes.
5. Toss both cheeses with the mustard powder in a large bowl. Blend the soup with an immersion blender, or in batches in a countertop blender, adding the cheese a handful at a time until completely smooth. Stir in the hot sauce and season to taste with salt and pepper. Stir in the reserved charred florets and pulse the blender a few more times, so that some pieces break down but most bite-sized piece

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