How To Make Broccoli Cheddar Soup

Por Chef Jean-Pierre · 60 min

Ingredientes

Modo de preparo

1. Gently cook the bacon in a large soup pot until it starts to release its fat.
2. Add the onion and cook until caramelized.
3. Add the celery, carrots, leeks, thyme and garlic and cook until they begin to soften. Stir in the broccoli stems and potatoes.
4. Cover the vegetables with just enough chicken or vegetable stock.
5. Bring to a boil, then reduce to a simmer and cook until the vegetables and potatoes are completely tender.
6. 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.
7. Puree the soup with an immersion blender until smooth. Gradually blend in the cheddar until creamy.
8. Stir in a splash of heavy cream and season with salt and pepper to taste. Return the reserved broccoli florets to the soup.
9. Serve hot, topped with Parmesan chips, extra cheddar and fresh thyme.

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