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Ingredients (serves 6)
6 tablespoons butter,
divided use
2 pounds broccoli, chopped into bite-size pieces, stems reserved
1 large onion, chopped
2 cloves garlic, chopped
1 teaspoon salt
˝ teaspoon dried thyme
6 ˝ cups vegetable broth
1 cup whipping cream
3 tablespoons all-purpose flour
2 cups shredded cheddar cheese
Melt half the butter in a medium-sized, heavy-bottomed pot over
medium-high heat. Add broccoli stems and onion; sauté until onion is
translucent. Add garlic, salt and thyme and sauté for 1 minute. Stir
in vegetable broth and bring to a boil. Reduce heat and simmer until
broccoli stems are tender, about 10 minutes; stir in cream (do not
boil).
Mix remaining 3 tablespoon butter with flour in a small bowl until a
paste is formed. Whisk paste into soup. Add broccoli florets to pot
and cook over medium heat until soup thickens and broccoli is
tender, about 5 minutes; stir frequently.
Preheat broiler. Place 6 ovenproof soup bowls on a low-rimmed baking
sheet. Divide soup between bowls and sprinkle with cheese. Place
under broiler until cheese melts and turns golden brown. Serve
immediately.
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