WEEKDAYS 1e|12c|p

Broccoli Cheddar Soup with Cheddar Crostini

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Servings: 6 to 8
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easy
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30 to 45 min

Wolfgang Puck shares his delicious Broccoli Cheddar Soup recipe from www.WolfgangPuckCookingSchool.com!


  • Ingredients
  • step-by-step directions
Ingredients
Broccoli Cheddar Soup with Cheddar Crostini
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 large leek, halved lengthwise, thoroughly rinsed, and chopped
  • 2 garlic cloves, finely chopped
  • 7 cups good quality low sodium canned chicken broth
  • 1 tablespoon honey
  • 2 1/2 pounds broccoli, stems peeled and coarsely chopped, florets cut into smaller pieces
  • 1/2 lemons
  • 1 cup shredded cheddar cheese, plus extra for garnish
  • 1/2 loaf crusty French bread or Italian bread
  • extra virgin olive oil for drizzling
  • 1/2 cup shredded cheddar cheese
  • kosher salt and freshly ground black pepper (to taste)
Directions
  • Heat the oil and butter in a large nonreactive pot over medium heat. Add the leeks and garlic, reduce the heat to low, and sauté, stirring frequently, until translucent and very tender but not browned, 5 to 7 minutes.
  • Stir in the stock, honey, salt, and pepper. Raise the heat to medium-high, bring to a simmer, and continue simmering for 5 minutes
  • Stir in the broccoli squeeze in the juice of the lemon, and drizzle in the honey. Cook over high heat, stirring occasionally, until the broccoli is barely tender and still bright green, 4 to 5 minutes.
  • Working carefully in batches, use a blender or food processor to puree the soup; or puree in the pot with an immersion blender.
  • If serving the soup hot immediately, shred or sprinkle the 1 cup of cheese into the blender, dividing it among the batches. Pulse to combine it with the hot puree.
  • If you're making the soup in advance or want to serve a cold pureed broccoli soup, transfer the soup to a heatproof bowl. Place the bowl inside a larger bowl partially filled with ice and water. Stir until cooled down completely. Cover and refrigerate for several hours before serving. If reheating, stir the Cheddar into the soup over medium heat.
  • For the Crostini: while the soup cooks or reheats, preheat the oven to 400°F. Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden brown, 3 to 4 minutes. Turn the oven to the broil setting. Shred or sprinkle the remaining cheese over the slices and broil until melted, 1 to 2 minutes longer.
  • Ladle the hot soup into heated serving bowls and sprinkle or shred a little more cheese over its surface. Float a crostini on top, serving more crostini on the side.
  • Helpful Tip: blanch the broccoli and add it in at the end to prevent it from overcooking and turning gray.

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