Cost per serving $1.46 view details
- 6 Tbsp. butter - (3/4 stick) room temperature
- 2 lb fresh broccoli stems and florets separated and minced bite-size pcs
- 1 lrg onion minced
- 2 x garlic cloves chopped
- 1 tsp minced fresh tarragon (or possibly 1/2 tspn dry tarragon)
- 6 1/2 c. chicken stock (or possibly canned low-salt chicken broth)
- 1 c. whipping cream
- 3 Tbsp. all-purpose flour
- 2 c. grated extra-sharp cheddar cheese (packed, abt 8 ounce)
- Heat 3 Tbsp. butter in heavy medium pot over medium-high heat. Add in broccoli stems and onion; saute/fry till onion is translucent/soft, about 6 min. Add in garlic and tarragon; saute/fry 1 minute. Add in stock; bring to boil. Simmer uncovered till broccoli is tender, about 15 min. Stir in cream.
- Mix remaining 3 Tbsp. butter with flour in small bowl to make paste. Whisk paste into soup. Add in broccoli florets. Simmer till soup thickens and florets are tender, stirring frequently, about 5 min. (Can be made 1 day ahead. Cold slightly, then chill uncovered till cool. Cover and keep refrigerated. Bring to simmer before continuing.)
- Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 c. cheese over each. Broil till cheese melts and bubbles around edges, about 4 min.
- This recipe yields 6 servings.
- Comments: "As a student at Bloomsburg University, I spent many Sunday afternoons at Russell"s restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating, I still crave their cheddar-crusted broccoli soup. I would be thrilled if the owners would share the recipe-and so would my family."
- The stems and florets are added to the soup separately so which the stems will cook till tender and the florets won"t overcook.
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|Amount Per Serving||%DV|
|Serving Size 410g|
|Recipe makes 6 servings|
|Calories from Fat 172||70%|
|Total Fat 19.59g||24%|
|Saturated Fat 12.03g||48%|
|Trans Fat 0.0g|
|Total Carbs 13.14g||4%|
|Dietary Fiber 3.9g||13%|