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Broccoli Cheddar Soup
Andrew Fowler

Broccoli Cheddar Soup

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs broccoli with thick stems
  • 2 tbsp unsalted butter
  • 2 medium leeks white and light green parts only, sliced and washed
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 cup whole milk
  • 8 oz sharp cheddar freshly grated
  • 2 cups water for steaming

Method
 

  1. Cut broccoli into small florets. Peel tough stem exteriors; dice tender centers into 1/4-inch pieces.
  2. Melt butter in a soup pot over medium. Cook leeks 7 minutes; add stems, beans, broth, salt, and pepper. Simmer partly covered 18 to 20 minutes until stems soften.
  3. Meanwhile, boil water under a steamer basket. Add florets; cover and steam 4 to 6 minutes until just tender. Remove basket; discard water.
  4. Remove soup from heat; blend smooth with an immersion blender. Add milk; warm gently 3 minutes.
  5. Turn off heat; wait until bubbling stops. Stir in cheddar by small handfuls until melted; fold in florets.
  6. Divide among 6 bowls; serve hot, keeping cheese soup below a simmer.