Broccoli cheese soup sounds like an unusual combination of ingredients, but the flavors work surprisingly well. This is a dish you can serve as a starter, or as a filling for larger sandwiches and wraps. It’s also great as a side with grilled chicken or trout – just grill the fish and then mix it into your hot broccoli soup to create the ultimate supper.
Ingredients
- 1 tsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tbsp flour - 4 cups vegetable stock (unsalted) - 1/4 cup red wine vinegar or apple cider vinegar (or lemon juice).
- 1/4 cup chopped parsley
- 1/2 tsp dried thyme - 1/4 tsp black pepper - 3 bay leaves
- 2 tbsp butter
- 3 large heads of broccoli, cut into small florets
Preparation
1. In a large saucepan on medium heat, add the olive oil and onion. Cook until the onion is white and starts to brown, about 5 minutes. Add the garlic and cook for a further one more minute, then add flour and mix well to coat onions with flour mixture. Cook for another minute. Add stock, vinegar, parsley, thyme, and pepper while whisking vigorously until a smooth homogeneous mixture is formed. Allow the mixture to boil while lowering the boiling point Cover, reduce heat, and cook for ten minutes, stirring occasionally
2. Add the butter one tablespoon at a time, whisking constantly until melted into the soup base. Mash butter into soup until it starts to become foamy along the edges of the pot. Add the broccoli florets and stir well to mix in with a soup base. Turn the heat back up to a simmer, cover, and cook for another 5 minutes or until broccoli is tender. Serve immediately, or keep warm in the soup base in the soup pot.
