Plat
Broccoli and Cheddar Soup
1 hPour 8Nutri-Score C€€
C
1 h
1 hBroccoli and Cheddar Soup
recette de
Mississippi Kween-Caroliiiine
@mississippi_kween
5 recettes
5 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
butter (half a stick)Produits laitiers57 g
carrots (finely diced)Fruits et légumes4 morceaux
yellow onion (finely diced)Fruits et légumes1 morceau
chicken brothÉpicerie960 ml
heavy whipping creamProduits laitiers720 ml
onion powderÉpices3 g
garlic powderÉpices3 g
paprikaÉpices2 g
saltÉpices4 g
black pepperÉpices2 g- sliced American cheeseProduits laitiers4 morceaux
shredded cheddar (shredded)Produits laitiers226 g- frozen broccoli florets (roughly chopped)Fruits et légumes1,4 kg
par portion
Nutrition
250kcal
- Glucides
- 13 g
- Protéines
- 8 g
- Lipides
- 19 g
ce que vous utiliserez
Ustensiles
Marmite
wooden spoon
pas à pas
Préparation
- Étape 1
Sweat the vegetables
- Melt the butter in a large soup pot over medium heat.
- Add the diced carrots and yellow onion and cook until soft.
- Étape 2
Add broth and cream
- Pour in the chicken broth.
- Stir in the heavy whipping cream.
- Étape 3
Season the soup
- Season with onion powder, garlic powder, paprika, salt and pepper.
- Étape 4
Melt in the cheeses
- Add the sliced American cheese and the shredded cheddar.
- Simmer, stirring, until all the cheese is melted and the soup is creamy.
- Étape 5
Add the broccoli
- Stir in the chopped frozen broccoli florets.
- Étape 6
Simmer gently
- Simmer on very low heat, stirring occasionally so the milk-based soup does not scorch.
- Étape 7
Serve
- Ladle the soup into bowls and top with homemade croutons.
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