Fall is here and so is the freshest broccoli, which makes it the best time for this delicious creamy and cheesy soup. Top with shredded cheese and crispy broccoli, and serve with crusty bread to sop up every last bite.
Recipe and photograph by Kimme Hargrove
8 Tablespoons butter
1 onion, chopped
1/3 cup flour
5 cups milk
1 cup heavy cream
¼ teaspoon nutmeg
3 heads of broccoli, cut into whole florets
Salt and pepper to taste
3 cups cheese, grated (sharp or mild cheddar and Monterey Jack recommended)
2 cups chicken broth
2 heads of broccoli, cut into half florets
Salt and pepper
Melt butter in pot over medium heat, and sauté onions until softened. Sprinkle in flour, and stir for 1-2 minutes. Add milk, cream, nutmeg, broccoli, salt and pepper. Cover and simmer on low, stirring frequently for 30 minutes. Stir in cheese until melted.
Transfer half of the soup into a food processer or blender, and puree. Repeat with the other half. For a thinner soup, put the blended mixture back in the pot and add chicken broth as needed, cooking until heated through. Add salt and pepper to taste.
Preheat oven to 400°F. Place broccoli florets cut-side down, and bake until crispy and slightly browned.
Sprinkle crisp florets and grated cheese on top of soup just before serving.
Check out Invitation Tupelo’s October In Season for more delicious broccoli recipes.
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