Broccoli Cheddar Soup

Shopping

• Produce
  • yellow onions (2)
  • garlic (6)
  • broccoli with stalks (2lbs, 3-4)
  • large russet potato (12oz, 1)
  • green onions (opt)
• Dairy
  • cheddar sharp (4-8oz)
• Middle (none)
• Staples
  • butter unsalted (3tbsp)
  • red pepper flakes (.5tsp)
  • sea salt (1.25tsp)
  • black pepper
  • water (6c)

Prep

• Bowl: aromatics and spices
  • Onion (2): coarse chop
  • Garlic (6): press
  • red pepper flakes (.5tsp)
  • sea salt (1.25tsp)
  • black pepper (10 twists)
• Broc
  • Slice off florettes, dice up
  • Chop off stalks, peel, cut 1in pieces
• Measure 6c water + 1tsp salt
• Potato (1): Cut 1in chunks
• Cheddar (4-8oz): Grate
• Slice green onion

Cook

1. Soup pot, med-low heat. Melt butter
2. Add aromatics and spices
3. Cook, stir occasionally 8-10m
4. Add
   • stalks
   • potato
   • 6c water, 1tsp salt
5. Bring to boil, reduce med-low
6. Cover and let simmer 20-25m
7. Add half florets, stir, cover, cook until bright green (3-5m)
8. Transfer to blender in batches, blend
9. Return to pot, add rest florets, stir, cover, cook (4-7m)
10. Add 4oz cheese
11. Garnish with cheese and green onion

Notes

• Suggested Time: 65m
  • Prep: 15m
  • Cook: 50m
• Servings: 6

Citation

Inspired by: Cookie and Kate