Broccoli Cheddar Soup Recipe скачать в хорошем качестве

Broccoli Cheddar Soup Recipe

We definitely got a violent shove into winter this year and it’s dang cold already, so you know I’m making eating soup, just like this broccoli cheddar soup recipe. I’m not a huge fan of the cold, but on the plus side it is soup season! We’re a soup family and I think just by looking at my website you’ll be able to notice that pretty quickly. This broccoli cheddar soup recipe is actually a remake from one I did like 10 years ago. The broccoli cheddar soup picture was dark and just needed a refresher, so here we are! SUBSCRIBE for more great recipes: http://bit.ly/2zql9ha MORE GREAT RECIPES Zuppa Toscana: https://bit.ly/2PEMzYZ Ham and Lentil Soup: https://bit.ly/2PnXG7N Gnocchi: http://bit.ly/2Mw7uYG Cornbread Caprese Salad: http://bit.ly/2t1Lugo Farro Salad with Lemon Vinaigrette: https://bit.ly/2l9KnXF Mediterranean Quinoa Bowl with Falafel: https://bit.ly/2MlxBC1 Jackfruit Tacos: http://bit.ly/2lcFg9k Vegetable Quesadillas: http://bit.ly/2HNPcz1 Kale Salad with Fried Goat Cheese: http://bit.ly/2sW0Ymc Classic Ratatouille: http://bit.ly/2l7Bj5A Broccoli Cheddar Soup Recipe 1 stick of unsalted butter 1 peeled and small diced yellow onion 6 finely minced cloves of garlic 3 thinly sliced leeks, rinsed 1 cup of all-purpose flour 6 heads of trimmed fresh broccoli 128 ounces of chicken stock 2 cups of heavy whipping cream 2 pounds of shredded cheddar cheese sea salt and fresh cracked pepper to taste Worcestershire and Tabasco sauce to taste Makes 2 gallons prep time: 20 minutes cook time: 45 minutes Procedures: Add the butter to a large pot over medium heat. Once melted, add in the onions, garlic and leeks and cook until lightly browned and translucent, about 6 to 8 minutes. Next, stir in the flour until combined in to make a roux. Add in the broccoli and chicken stock and bring to a boil and cook the broccoli just until al dente, or slightly crunchy. Using a hand blender pulse the soup until it becomes slightly chunky or until the desired chunkiness or smoothness is achieved. At this point ensure the soup is thick. If it is not, you may need to make a separate roux or slurry and whisk it in. Pour in the heavy cream and mix in the cheddar cheese until combined and melted in. Finish by seasoning with sea salt, pepper, Worcestershire and Tabasco sauce. Serve with extra shredded cheese.