Broccoli and old cheddar soup
1 broccoli head
1 red onion
1 clove of garlic
4 cups of chicken broth (homemade if possible)
1 cup warm milk
6 tbsp butter
3 tbsp flour
1 cup old cheddar, grated
1 tsp of curry
1-2 shakes of Tabasco, or hot chili sauce
salt and pepper to taste.
Keep a couple of small broccoli flowers to decorate.
You can also garnish with HOMEMADE bacon bits or crunchy pancetta.
Cut up broccoli and onion and sauté in 3 tbsp of butter in pot for 3-4 minutes.
Add garlic, sauté 1 more minute
Add chicken broth and bring to a boil. Simmer for 20 min.
While this is simmering, melt last 3 tbsp of butter on medium and add flour and mix to make a roux.
Add warm milk gradually and stir non stop, lower heat to 3 (presuming 5 is medium), add a bit more milk if needed. As soon as you have a nice thickness to the white sauce take off heat and drain to get ride of an lumps. You should have at least one cup of sauce.
Once broccoli is cooked, put through the blender and purée until smooth. Add white sauce, curry and Tabasco, salt and pepper re-pulse once or twice. Pour back in cooking pot and add cheese, stir to melt. Garnish and enjoy.
Someone asked for soup..... here you are JG.
Very good soup on a cold fall weekend.
If you use bacon or pancetta, never mind the salt.
1 tsp of curry is too much for my taste, I would have liked the broccoli to be the dominant taste not the curry, it's light but still too present.
p.s. Soup and I don't have a good relationship, I usually end up puréeing everything.
I adapted this recipe from Le Devoir. September 3rd, 2011