A thick broccoli soup with sharp cheddar, smoked paprika, and a low-sodium cauliflower purée instead of a flour roux.
EBy ejs
Servings
4
1 tbsp unsalted butter
1 piece yellow onion, diced
3 clove garlic
1 piece cauliflower head, cut into florets
3 cup unsalted chicken or vegetable stock
2 piece broccoli heads, cut into small florets
1 piece carrot, finely grated
1.5 tsp smoked paprika
0.5 tsp dry mustard powder
1 pinch cayenne pepper
0.5 cup heavy cream
225 g sharp cheddar cheese, freshly grated from a block
1 tbsp lemon juice
0.5 tsp black pepper
Calories
638 kcal
Protein
28g
Carbs
41g
Fat
44g
Fiber
11g
Sugar
15g
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Cauliflower Base
1. Melt the unsalted butter in a large heavy pot over medium heat. Add the yellow onion and cook, stirring, for 5 minutes until soft and translucent, then stir in the garlic for 30 seconds until fragrant.
2. Add the cauliflower, unsalted chicken or vegetable stock, smoked paprika, dry mustard powder and cayenne pepper. Bring to a boil, then cover and simmer for 15 minutes until the cauliflower is very tender.
1 piece cauliflower head, cut into florets,
3 cup unsalted chicken or vegetable stock,
1.5 tsp smoked paprika,
0.5 tsp dry mustard powder,
1 pinch cayenne pepper
3. Purée the mixture with an immersion blender (or in batches in a blender, venting the lid) until completely smooth and thick. This replaces the flour roux.
Simmer Broccoli
4. Return the pot to medium-low heat. Add the broccoli and carrot and simmer for 8 to 10 minutes until the broccoli is tender but still bright green. For a more textured soup, lightly crush some broccoli with a spoon or give 2 to 3 quick pulses with the immersion blender.
2 piece broccoli heads, cut into small florets,
1 piece carrot, finely grated
Add Cheese
5. Reduce the heat to low and stir in the heavy cream. Add the sharp cheddar cheese a handful at a time, stirring until each addition melts before adding the next. Do not let the soup boil, which can make the cheese grainy.
0.5 cup heavy cream,
225 g sharp cheddar cheese, freshly grated from a block
6. Stir in the lemon juice and black pepper. Taste and adjust, adding a little more smoked paprika if desired; the cheddar and lemon provide enough savoriness that no added salt is needed. Serve hot.
1 tbsp lemon juice,
0.5 tsp black pepper
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