Broccoli And Three Cheeses Soup Recipe

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Ingredients:

Serving

2 big bunches of broccoli, stems removed ( about 4 to 5 cups of flowerets)
2 (32 oz) boxes chicken stock
4 tbsp butter
3/4 cup diced sweet onion
3/4 cup celery, peeled and sliced (yes, i peel the outside of my celery stalks with a potato peeler and you will see it has a milder flavor and won''tsp be stringy - try it!)
1 clove garlic, freshly minced
1/4 cup flour
2 t s p penzey'' 4/ ( pecial ea oned ea alt: a blend of ea alt, ugar, extra bold pepper, paprika, onion, turmeric, garlic, and extract of celery, ro emary and thyme)
1 cup cubed american or velvetta cheese
1 cup extra sharp cheddar cheese, grated
1/2 cup grated gruyere cheese
1/2 cup sour cream
1 cup low-fat or regular half-and-half
roux for thickening
2 tbsp butter, melted
6 tbsp flour
for garnish
grated extra sharp cheddar cheese
crushed garlic cheese croutons

Directions:

In a large soup pot, bring stock to boiling and add broccoli flowerets; boil until broccoli is tender-crisp, about 4 to 5 minutes.
Remove broccoli from pot and set aside.
While broccoli is boiling, melt 4 tablespoons butter in skillet; add onion and celery.
Sauté onion and celery just until onion becomes transparent.
Add garlic to onion/celery in pan; stir for about 1 minute, allowing the garlic flavor to infuse, but do not let it brown or burn.
Sprinkle 1/4 cup flour and 4/S seasoning (or your own blend of seasonings if you do not have Penzey’s) over veggies and garlic; stir briskly to coat them with the flour and salt.
Add flour coated veggie mixture to chicken stock; whisk to blend into the stock thoroughly.
Add cheeses and broccoli to pot, stirring gently until cheeses are melted.
Use an immersion blender to pulverize most of the soup contents. If you don’t have an immersion blender, you can mash the contents using a potato masher, or put about 3/4 of the soup into a blender (in batches, if needed) to pulverize, leaving some of the veggie chunks in the soup.
Prepare roux by stirring 6 tablespoons flour into melted 2 tablespoons of butter to form a thick paste.
In a small bowl, stir about 1/2 cup of the soup into the roux to thin it out, and then stir it back into the soup; heat soup thoroughly.
A few minutes before serving, stir about 1/2 cup of the hot soup into the sour cream, stirring to thin it enough to pour it back into the soup in a stream (I’ve found this helps keep the sour cream from clumping up in the hot soup and/or separating).
Add half-and-half to soup; heat soup thoroughly.
Place soup in bowls; garnish with some grated cheddar and a handful of crushed croutons.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	543.9 Kcal (2277 kJ)
Calories from fat	344.96 Kcal
		% Daily Value*
Total Fat	38.33g	59%
Cholesterol	119.86mg	40%
Sodium	1179.21mg	49%
Potassium	455.54mg	10%
Total Carbs	33.55g	11%
Sugars	7.52g	30%
Dietary Fiber	4.66g	19%
Protein	20.86g	42%
Vitamin C	70.1mg	117%
Vitamin A	0.5mg	18%
Iron	1.8mg	10%
Calcium	552.4mg	55%

Amount Per 100 g
Calories	171.12 Kcal (716 kJ)
Calories from fat	108.53 Kcal
		% Daily Value*
Total Fat	12.06g	59%
Cholesterol	37.71mg	40%
Sodium	370.99mg	49%
Potassium	143.32mg	10%
Total Carbs	10.56g	11%
Sugars	2.36g	30%
Dietary Fiber	1.46g	19%
Protein	6.56g	42%
Vitamin C	22.1mg	117%
Vitamin A	0.2mg	18%
Iron	0.6mg	10%
Calcium	173.8mg	55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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