White Cheddar and Roasted Broccoli Soup Recipe Video
Ingredients
| Olive oil | 2 Tablespoon | |
| Garlic | 2 Tablespoon | |
| Yellow onions | 1 1⁄2 Cup (24 tbs) | |
| Leeks | 1 Cup (16 tbs) | |
| Broccoli heads | 4 , stems removed | |
| Chicken stock | 1⁄2 Gallon | |
| Butter | 8 Ounce | |
| Flour | 8 Ounce | |
| Cream | 1 Quart | |
| White cheddar | 8 Ounce | |
| Lea & perrins sauce | To Taste | |
| Tabasco | To Taste | |
| Salt and pepper | To Taste |
Nutrition Facts
Serving size
Calories 2065 Calories from Fat 786
% Daily Value*
Total Fat 87 g133.9%
Saturated Fat 50.2 g251.1%
Trans Fat 0 g
Cholesterol 212.8 mg70.9%
Sodium 1644.8 mg68.5%
Total Carbohydrates 273 g90.9%
Dietary Fiber 9.3 g37.1%
Sugars 95.9 g
Protein 48 g96.4%
Vitamin A 84.5% Vitamin C 344.4%
Calcium 106.9% Iron 32.9%
*Based on a 2000 Calorie diet
Directions
1. In a pot, sauté garlic and onions with oil and brown well. Add in broccoli and let it toast.
2. Add in chicken stock and simmer on medium heat.
3. For the roux: In a large pan melt the butter. Once melted, stir in the flour.
4. Once soup is boiling, add inthe roux to the soup to thicken. Cook for 10-15 minutes on low heat.
5. Puree the soup using a hand blender.
6. Add the cream and stir well.
7. Add cheese and adjust seasonings with Lea & Perrins, Tabasco and salt and pepper.
SERVING
8. Ladle into bowls, garnish with parsley and serve hot.
Chef
