Wisconsin Cheddar And Broccoli Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe yields 3 quarts, and was taken from the Wiley Professional Cooking 6th Edition collection. Ingredients:
8 oz butter |
6 oz onion chopped fine |
4 oz celery chopped fine |
8 oz broccoli stems coarsely chopped |
4 oz mushrooms chopped |
4.5 oz flour |
4.5 pt white stock |
1 pt milk hot |
12 oz broccoli florets cooked |
1 lb sharp cheddar cheese grated |
8 fl oz heavy cream hot |
to taste each salt |
to taste each white pepper |
Directions:
1. Heat the butter in a heavy saucepot over moderate heat.
2. Add the onion, celery, broccoli stems, and mushrooms. Sweat the vegetables without letting them brown.
3. Add the flour and stir to make a roux. Cook the roux for a few minutes, but do not let it start to brown.
4. . Gradually beat in the stock. Bring to a boil, stirring with a whip, as it thickens.
5. Simmer until the vegetables are very tender.
6. Skim the soup carefully.. Pass the soup through a food mill to purée it.
7. Pass the puréed soup through a chinois or fine strainer.
8. Add the hot milk to the soup.
9. Heat the soup again, but do not let it boil.
10. Separate the broccoli florets into pieces small enough to be eaten with a soup spoon. Add them to the soup.
11. If the soup is to be served at once, proceed to the next step. Otherwise, cool the soup in a cold water bath and refrigerate until service time. Reheat the soup to a simmer when ready to finish.
12. Add the cheese to the soup and stir until all the cheese is melted.
13. Carefully reheat the soup, but do not let it boil, or else the cheese may curdle or separate.
14. Stir in the heavy cream.
15. Season to taste with salt and white pepper.
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