Broccoli Cheddar Soup – I was searching through the fridge the other day and I found some broccoli I had recently bought and forgotten about. It was still good but it needed to be used. The first thing that came to mind was broccoli cheddar soup. One of the steps involved in making this soup is making a roux. A roux is a thickening agent for soups and sauces made by mixing flour and fat, usually butter, oil, or bacon grease; I used butter.
The key to making a good roux is to slowly add the flower and keep stirring it as you heat the mixture. As you stir, the mixture will slowly turn from a white color to a tan “blond” color to a light brown to a dark brown color. In the blond stage, the roux will start to smell a bit like popcorn or toasted bread (I think it smells like burnt popcorn). In the the light brown stage, the aroma will become nuttier, and once it reaches the dark brown stage, the roux will take on a chocolate aroma. There is a great step-by-step guide on how to make a roux
Broccoli Cheddar Soup Recipe
2 heads of broccoli, roughly chopped
1 onion, chopped
3 carrots, peeled and chopped
2 stalks of celery, chopped
5 tbsp butter
1/4 cup flour
2 cups milk
2 cups vegetable stock
8 oz shredded cheddar cheese (or more to taste)
salt and pepper to taste
How to make Broccoli Cheddar Soup
Saute the onion, carrots, and celery in one tablespoon of butter until the carrots and celery begin to soften and the onion becomes translucent. Here you are essentially making a mirepoix, which is a common flavor enhancer in soups and stews. Some markets sell these ready-made, which is a nice time saver. Once the veggies are sauteed, remove from heat and set aside. see also : Vegetable soup recipe ( Souper Dooper )
Melt the remaining 4 tbsp of butter in a stockpot. Once melted, add a dash of flour to see if it bubbles. If it does, then you are ready to start adding flour to make the roux. Slowly add the 1/4 cup of flour while stirring together the flour and butter. The mixture should slowly darken and take on the smell of burnt popcorn, then as it darkens further it will develop a nutty aroma, and it will be finished when it begins to smell of chocolate. see also : How To Make Minestrone Soup
Slowly add the milk and vegetable stock while continuing to stir the mixture. Make sure the roux is well incorporated. Add the mirepoix (the sauteed onion, carrots, and celery), and the broccoli. Reduce heat to a simmer and let simmer for 45 minutes to 1 hour, until broccoli is tender.
Add the cheddar cheese and salt and pepper to taste. I think it tastes delicious with a nice baguette (or a bread bowl if you’re really fancy)!