Cheddar Broccoli Soup
Makes 4 ½ cups (enough for 4 smaller or 2 larger servings)
- 4 ounces aged cheddar, cut into 1-inch pieces
- 14 ounces broccoli (stems and florets; 2 stalks)
- 1 small yellow onion (4 ounces), peeled and cut into chunks
- 2 cloves garlic, peeled
- 1 tablespoon (0.5 ounce) butter
- 3 cups chicken or vegetable broth
- ¾ cup milk
- 1 small Idaho potato (6 ounces), peeled and cut into chunks
- Sea salt and freshly ground pepper
- 2 scallions, trimmed and thinly sliced (1/4 cup)
- Fit the chopping blade into the work bowl. Grate the cheese on speed 7 for 5 seconds. Set aside the cheese.
- Cut the florets from the broccoli stalks. Cut the florets into pieces no larger than about 1 ½ inches across. Pulse the florets twice to finely chop them. Set aside. Peel the stems down to the green (the white part just under the peel can be stringy) and cut the peeled stems into 1-inch pieces. Set aside.
- Chop the onion, garlic and butter on speed 7 for 5 seconds. Scrape down the sides of the bowl. Cook at 100 C on speed 2 for 5 minutes.
- Add the chicken broth, milk, potato and season lightly with salt and pepper. Cook at 100 C on speed 2 for 18 minutes. Remove the lid from the work bowl and cool the soup 20 minutes. Puree the soup on speed 6 for 45 seconds.
- Add the chopped broccoli florets and cook at 90 C on speed 2 for 8 minutes. Add the cheese and stir on speed 2 for 1 minute. Check the seasoning and serve, topping each bowl with sliced scallions.