This is one of the soups I have struggled with getting just right. Just right meaning: like Panera’s version. I took a couple steps back…started over…and used An NYT recipe. It worked this time.
With every so-called “successful” recipe, there is always the variable of seasoning. Add the right amount of salt and pepper, especially, is essential. So, it’s usually “Kosher alt and black (or white) pepper to taste”.
Add more broccoli or more cheese according to your taste. The only thing I would suggest different is something to add heat if you like that sort of thing…probably some red pepper flakes. However, I usually like to give a couple dashes of Tabasco or Cholula when I eat it.
- 1 1/2 pounds broccoli florets
- 3 tbsp unsalted butter
- 1 cup white onion, diced
- 2 garlic cloves, thin sliced
- Kosher salt to taste
- 2 tbsp flour
- 1 1/2 cups chicken stock
- 1 1/2 cups cream
- 4 ounces sharp cheddar cheese, shredded + more for garnish
- 1/8 tsp fresh ground nutmeg
- 1/4 tsp lemon pepper
- Croutons if desired
- Trim the stems off the florets and cut into small pieces, set aside. Cut the floret into 3/4 inch pieces.
- Place the stems in a small saucepan, cover with water, bring to a boil, cover, and cook for about 3 minutes, until tender. Drain.
- Heat a large saucepan over medium heat and add the butter. Add the onions and garlic and saute, stirring, for 4-5 minutes. Season with Kosher salt and lemon pepper. Sprinklw with 2 tbsp flour, stir, and allow to cook for 1 minute. Add the blanched stems, florets, and stock. Bring to a simmer. Lower the heat, cover, and cook for 20 minutes.
- Add the cream, nutmeg, and shredded cheddar.and cook on low until the cheese has melted. Taste and reseason if necessary.
- Serve in bowls with a sprinkle of shredded cheddar. Add croutons if desired.