Broccoli Cheddar Soup
prep time: 20 minutes
cook time: 30 minutes
Rainy days bring my appetite to soup. I want something warm and utterly comforting. Now, broccoli not every child’s favorite becomes an instant classic once you cream it into a soup and add extra sharp cheddar cheese for extra flavor.
2 tablespoons butter, divided
2 cups diced yellow onion
2 tablespoons mustard seeds
salt and freshly ground pepper
4 large cloves garlic, pressed
4 cups homemade chicken stock
3 cups coarsely chopped fresh broccoli
1 cup sliced scallions
2 cups grated sharp cheddar cheese
3/4 cup heavy cream
2 cups of blanched small broccoli florets for garnish
In a medium-large stockpot, add 1 tablespoon of butter and bring to medium-high heat. Add in onion and mustard seeds and cook about 5 minutes (until the onion is translucent). Season slightly with salt and freshly ground pepper. Add pressed garlic cloves and cook an additional 1-2 minutes. Then add in chicken stock and broccoli. Cook 10 minutes then add in scallion. Finish cooking for 5-8 minutes until broccoli is tender.
Remove from burner and stir in cheddar cheese and cream. Season to taste with salt and pepper and then finish by swirling in remaining butter.
Spoon into serving bowls and top with broccoli florets for garnish. Serve warm.