How To Make Broccoli Cheddar Soup | Chef Jean-Pierre

Name: How To Make Broccoli Cheddar Soup | Chef Jean-Pierre
Total time: 60 min
Ingredients: ¾ lb Bacon; 1 Onion; 3–4 cups Celery; 2 cups Carrot; 4 heads Broccoli; 2 Leek; as needed Vegetable broth; 3–4 Potato; 2 tbsp Thyme; 6–10 cloves Garlic; 2 ½–3 cups Cheddar cheese; Parmesan cheese, for chips and garnish; 1 Heavy cream; Salt; Black pepper

By Chef Jean-Pierre · 60 min

Ingredients

Bacon¾ lb
Onion1
Celery3–4 cups
Carrot2 cups
Broccoli4 heads
Leek2
Vegetable brothas needed
Potato3–4
Thyme2 tbsp
Garlic6–10 cloves
Cheddar cheese2 ½–3 cups
Parmesan cheese · for chips and garnish
Heavy cream1
Salt
Black pepper

Instructions

Gently cook the bacon in a large soup pot until it starts to release its fat.
Add the onion and cook until caramelized.
Add the celery, carrots, leeks, thyme and garlic and cook until they begin to soften. Stir in the broccoli stems and potatoes.
Cover the vegetables with just enough chicken or vegetable stock.
Bring to a boil, then reduce to a simmer and cook until the vegetables and potatoes are completely tender.
In a separate pot, poach the broccoli florets in chicken stock until tender. Remove them, reserving the stock, and plunge them into ice water to keep them green.
Puree the soup with an immersion blender until smooth. Gradually blend in the cheddar until creamy.
Stir in a splash of heavy cream and season with salt and pepper to taste. Return the reserved broccoli florets to the soup.
Serve hot, topped with Parmesan chips, extra cheddar and fresh thyme.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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