Friday, January 8, 2010
Broccoli and Cheddar Soup | Cookout . 7
This is a hearty and elegant soup perfect for a winter evening. The key to this recipe is fresh homemade vegetable stock. To hold up to the rather robust flavor of broccoli we're using a roasted vegetable stock, but two recipes are given on the stock page and you could substitute the plain stock. A ham bone or hock couldn't hurt in either of them.
5 pounds broccoli
16 cups (1 gallon) fresh roasted vegetable stock
1 teaspoon dried tarragon, crumbled
3 cups extra-sharp cheddar cheese, grated
1 cup Parmesan cheese, grated
Cut the stems off the heads of brocolli, trim and chop coarsely. Divide the heads into small florets between the size of a nickel and a quarter. Make two equal piles - one of all florets, the other of stems and florets.
Steam the pile of stems and florets in a pot with a steamer insert until barely tender. Working in batches, puree the cooked broccoli in a blender with a cup or so of stock. Add the puree, stock and tarragon to a large cooking pot.
Cover the pot and bring to a boil over a medium-high flame. Add the broccoli florets, lower the flame and simmer until the florets are tender, about 15 minutes. Swirl in the cheese and stir until melted.