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Thick and Creamy Broccoli Cheddar Soup
35 minVoor 6Nutri-Score C€€
C
35 min
35 minThick and Creamy Broccoli Cheddar Soup
wat u nodig heeft
Ingrediënten
broccoli (cut into bite-size pieces)Groente en fruit300 g
carrots (grated)Groente en fruit100 g
onion (diced)Groente en fruit1 stuk
garlic (minced)Groente en fruit2 stukken
unsalted butterZuivel60 g
all-purpose flourVoorraadkast40 g
whole milkZuivel720 ml- chicken stockVoorraadkast480 ml
- heavy creamZuivel120 ml
- cheddar cheese (freshly grated)Zuivel200 g
salt (to taste)Kruiden en specerijen3 g
per portie
Voedingswaarden
255kcal
- Koolhydraten
- 13 g
- Eiwitten
- 10 g
- Vetten
- 18 g
wat u gebruikt
Keukengerei
Soeppan
Rasp
Garde
stap voor stap
Bereiding
- Stap 1
Prepare the vegetables
- Grate the carrots (or use pre-shredded carrots).
- Cut the broccoli into bite-size pieces.
- Grate the cheddar cheese yourself and set aside.
- Stap 2
Sweat the onion and garlic
- Melt the unsalted butter in a large pot.
- Add the diced onion and cook, stirring, for 4 minutes.
- Add the minced garlic and cook for 20 seconds.
- Stap 3
Make the roux
- Add the all-purpose flour and cook, stirring constantly, for 1 minute.
- Stap 4
Add the liquid and vegetables
- Pour in the whole milk and chicken stock, whisking to avoid lumps.
- Add the broccoli and grated carrots.
- Simmer for about 10 minutes, stirring occasionally so it doesn't stick to the bottom.
- Stap 5
Finish with cream and cheese
- Turn off the heat before adding the cream and cheese.
- Stir in the heavy cream and the grated cheddar cheese until melted and smooth.
- Season with salt to taste and serve.