Artisan Cooking School and Catering Company of Grand Haven Michigan

BROCCOLI AND CHEDDAR SOUP

2 Tbsp vegetable oil

2 large onions, diced

5 ribs celery, diced

4 heads garlic, minced

2 large heads broccoli, blanched

2 quarts chicken or vegetable stock

1 pound sharp cheddar, grated

1 Tbsp Kosher salt

1 tsp pepper

1 Tbsp ground thyme

1 Tbsp Worcestershire sauce

1/2 pound butter

3 cups flour

2 cups Half & Half

1. Sauté onions, celery and garlic in vegetable oil
2. Add chicken stock and seasoning and bring to simmer
3. Separate broccoli florets from stems
4. Chop stems into small pieces and puree in food processor
5. Melt butter and add flour and mix with whisk to form a smooth roux
6. Bring soup to a boil and whisk in 1/2 of Roux and check desired thickness
7. If a thicker soup is desired add more roux reduce heat to simmer and cook for 15-20 minutes stirring often
8. Remove from heat and stir in the cheese, add the cream and the broccoli puree
9. Return soup to heat just long enough to make sure everything is hot. DO NOT BOIL
10. Ladle into bowls and garnish with the broccoli florets

Variations: asparagus, cauliflower, spinach