You will melt for this delicious cheddar broccoli soup! A gourmet and comforting soup, creamy to perfection!
°50 g of butter + 1 nice hazelnut
°1 rectangular chicken/vegetable stock cube
°20 cl of liquid cream
°350g broccoli florets (about a medium head)
°2 nice carrots
°Nutmeg, salt, pepper
°150 g quality cheddar + a little to sprinkle in the bowls (to grate yourself)
In a skillet, melt a little butter and add the chopped onion. Sweat the onion for 3 to 4 minutes, stirring occasionally, then add the garlic and cook for 1 to 2 minutes more. To book.
Heat the water (in the microwave for example) and add the crumbled chicken (or vegetable) broth. Mix well. Pour this broth into a pitcher or other container that can hold a liter. Add 300ml of milk and 20cl of liquid cream. mix again and set aside.
In a cast iron casserole dish (preferably), or a large saucepan, melt the 50g of butter. Once the butter has melted, add the flour and whisk constantly to thicken. Then gradually add the broth/milk/cream mixture previously prepared while continuing to beat without stopping as for a classic béchamel sauce. The mixture should thicken and be a bit runnier towards the end.
Simmer on low heat about 10/15 min (stir occasionally). Meanwhile, cut the broccoli into half florets (or smaller), peel the carrots and slice them into very thin slices.Add a generous pinch of nutmeg and salt/pepper to taste. Add the broccoli, carrots and the onion/garlic mixture prepared at the start of the recipe. Mix well.covered on low heat for 20 to 25 minutes. Meanwhile, grate the cheddar. At the end of cooking, pour the 150g of cheddar into the casserole and leave to melt gently over low heat, stirring (keep a little cheddar to sprinkle directly into the bowls when tasting if desired).