Broccoli and Cheddar Soup
Submitted by Gerry Trout on Jun 25, 2022

Easy and fun soup to try

Servings:
8

Complexity:   
Very Easy

Total Time:
Less than an hour

Ingredients:
2Tbsp oil
2Tbsp butter
Leek or small onion, chopped
1 carrot, chopped
1 celery rib, cut into a couple pieces, to fish out before blending
Clove garlic, minced
1 head broccoli, stems peeled and chopped, tops cut into florets
1/4 cup flour
6 cups chicken stock
1 cup cheddar cheese, shredded
2 tsp cornstarch

Directions:
In a soup pot, heat the oil and butter and add the onion, carrot, celery and garlic. Cook, covered for about 5 minutes, stirring occasionally until vegetables are soft. Stir in the broccoli.
Sprinkle the mixture with the flour and mix well. Add the stock and bring to a simmer. Reduce the heat to medium-low and simmer about 20 minutes.
Fish out the celery pieces, and discard. This way it imparts its flavor, but you don’t get the strings, they don’t blend well.
Add the soup to the blender and purée in batches. Return the soup to the pot and simmer over medium-low heat.
In a medium bowl, toss the cheese with cornstarch. This keeps the cheese from getting oily in the soup. Add the cheese, a handful at a time to the soup, and let it melt.
Season with salt and pepper.

Cook's Notes:
We like to add a dollop of plain Greek yoghurt, or a drizzle of olive oil before serving.