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Sunday, March 13, 2011

Smooth Creamy Broccoli Cheese Soup


At Quizon's Hubby goes for the Prime Rib Mushroom Swiss Sub with Garlic Aoli on Rosemary Parmesan Bread each time while son loves to experiment with Mesquite/Baja/Honey Bourbon Chicken Subs or the Chipotle Prime Rib. As for me, I can't get enough of the Broccoli Cheese Soup! Sometimes though it's too thick and lumpy.  I often wish the soup were smoother and creamier.  I found this recipe in  the "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.  To make the soup velvety smooth my secret is to use Wondra flour instead of all purpose flour in making the roux. Try it next time you make any creamy soup.


Smooth and Creamy Broccoil and Cheese Soup
3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butterd
1 cup yellow onions or sliced leeks (white parts only)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper 
Pinch of nutmeg
1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour (I used Wondra flour)
3 cups chicken broth
1 (16-ounce) package frozen broccoli, thawed and separated
1/2 cup heavy cream
1 1/4 cups shredded medium cheddar


Melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil.  Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held  immersion blender.

Add the cream and simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.

Remove from the heat and ladle the soup into bowls and serve immediately.

16 comments:

koko said...

Wow, this looks so good! I'm actually not familiar with Wondra flour- what is it exactly?

5 Star Foodie said...

Yummy looking soup, perfectly creamy!

momgateway said...

Koko,
Wondra flour is quick mixing/ instant flour and it comes in a blue and white canister. It is finely ground, has low protein content, and instantly dissolves in liquids. I use it to make smooth gravy but it is also great for making extra crispy fried chicken (I will feature Japanese fried chicken soon) and flaky tender pie crusts. I am not sure if it is available outside the U.S. but email me at momgateway@gmail.com.

Ivy said...

I wish my children would eat broccoli. I would love to taste this soup.

Donnie said...

That looks really delicious.

Food, Fun and Life in the Charente said...

Thanks so much for your visit, good to 'meet' you. Your broccoli soup sounds wonderful, it is on my list 'to do'. Thanks Diane

My Carolina Kitchen said...

I wonder what we did before Wondra. Lovely creamy soup.
Sam

rosaria said...

Hi! Thanks for the visit and the calling card comment. Good to meet you.

Rebecca from Chow and Chatter said...

great comfort in a bowl

Penny said...

I love Wondra flour. Your soup sounds delicious. Glad you tried to pasta dish.

Mimi said...

Your soup looks so creamy. I love Wondra flour for sauces and gravies.
Mimi

pigpigscorner said...

Looks so creamy and sounds wonderful.

Elra's cooking and baking said...

This soup sounds marvelous, love the cheese in there.

Velva said...

I am making note abut a using Wondra flour instead of all purpose-good idea. Soup looks really good.

Velva

theUngourmet said...

I've never heard of Wondra flour. I'm crazy for soup. I think I could eat it every day and never get tired of it. :) I love broccoli and cheese. Great recipe!

Mexico in my kitchen said...

Great comforting soup. I used to order this soup at Red Lobster many year ago when their food was actually good. :) Thanks for the recipe.

Have a happy week!

Mely