H&H Saturday Soups & Stews: Broccoli Cheddar Soup

Can you believe we are less than a week away from Thanksgiving? It certainly is the time of year for gatherings in the kitchen. I sure am looking forward to spending more time with family and more time creating in the kitchen this season. I thought I would share a simple recipe that can be made a day ahead or as a welcome change next weekend when we are all tired of the third or fourth helping of leftovers. We started this series with a hearty Mixed Greens and Sausage Soup with Cornmeal Dumplings and now I would like to bring something a little more savory and comforting to the table.

Ingredients:

• 6 tablespoons (3/4 stick) butter, room temperature
• 2 pounds fresh broccoli, stems and florets, separated and chopped into bite-size pieces
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
• 6 1/2 cups chicken stock or canned low-salt chicken broth
• 1 cup whipping cream
• 3 tablespoons all purpose flour
• 2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)

Directions:

Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon*; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.

Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.

*Pay close attention to the tarragon if using the dried spice.  This can overpower the dish if you are not careful — use the called for amount in this case.

I adapted this version of broccoli and cheddar soup from a recipe I found on Epicurious — it really turned out to be a beautiful flavorful dish which could impress any guest. I also wish I had a couple of coffee mugs like these which I think could also add to the presentation or serving suggestion.  For more photos on presentation and the cooking process feel free to visit Broccoli Cheddar Soup.

I believe next month’s edition of “Soups & Stews” is going to involve chili made with coffee from our very own local Blanchard’s using the Dark as Dark version.  Until then, I hope everyone has a safe enjoyable holiday with family and friends.  What are you cooking and enjoying on your plate next week?

H&H Saturday Soups and Stews is written by Forest Hill resident, Tim Vidra. It’s a monthly series of soups and stews where Tim tries the recipes he finds first and then passes them on to you with his stamp of approval. Find more recipes on Tim’s food blog, E.A.T., advocating the use of simple local ingredients and sharing tips for how to incorporate them into dishes that will impress.