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CLINTON KELLY Broccoli and Cheese Soup

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You can never go wrong with a good cup of Broccoli and Cheese soup!

ingredients
SOUP:
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion (peeled, finely diced)
2 cloves garlic (peeled, minced)
4 cups broccoli florets (roughly chopped)
4 cups chicken stock
1/2 cup cream
1/2 cup gruyere cheese (grated)
Kosher salt and freshly ground black pepper (to taste)
ROASTED BROCCOLI FLORETS:
2 tablespoons olive oil
1 cup broccoli florets
Kosher salt and freshly ground black pepper (to taste)
FRIED ONIONS:
1 cup shallots (peeled, sliced thinly)
canola oil (for frying)
Kosher salt

directions
For the Soup: Preheat a large heavy-bottomed pot over medium heat and add the oil and butter. Add the onions and cook, stirring occasionally, until soft, about 5-6 minutes. Add the garlic and cook for another minute. Add the broccoli and chicken stock and bring to a boil. Reduce the heat to medium-low and simmer until the broccoli is tender, about 5-6 minutes. Remove from the heat and let cool slightly.
Using an immersion blender or a blender, puree the broccoli soup. Place the pot over medium heat, add the cream and the gruyere cheese, and stir until heated through and the cheese is melted. Season with salt and pepper.
For the Roasted Broccoli Florets: Preheat the oven to 425ºF.
Place the broccoli florets on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the oven until crisp and slightly golden brown, about 12-15 minutes.
For the Fried Onions: In a Dutch oven, preheat the canola oil to 350ºF.
Add the shallots to the Dutch oven and fry until golden brown. Drain the shallots on a paper-towel lined plate and season with salt.
To Assemble: Divide the broccoli florets between the bowls, top with soup and fried onions.
Tip: If you don’t care for gruyere substitute your favorite cheese in this soup. Use store-bought fried onions as an easy solution to frying your own.

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