Broccoli Cheddar Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

680 g

Broccoli

40 g

Unsalted Butter

2

Medium Shallots , finely chopped

1 clove

Garlic , minced

720 mL

Chicken Broth , divided

2 g

Fresh Oregano , chopped

or 1 teaspoon Dried Oregano

40 g

Potato Flakes

30 g

Dijon Mustard

240 mL

1% Low Fat Milk

2 g

Kosher Salt

as needed

Ground White Pepper

120 g

Cheddar Cheese , grated

Cooking Instructions

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Step 1

Cut stems off Broccoli (680 g) cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes.

Step 2

Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.

Step 3

In a medium pot, heat Unsalted Butter (40 g) over medium heat until foamy. Add Shallots (2) and Garlic (1 clove) , cook until soft, about 5 minutes, stirring occasionally.

Step 4

Add chopped broccoli, Chicken Broth (720 mL) and Fresh Oregano (2 g) . Bring to a simmer, cover and cook until very tender, 15-20 minutes.

Step 5

Stir in Potato Flakes (40 g) and Dijon Mustard (30 g) . Allow to cool for 5 minutes, stirring occasionally.

Step 6

Using a blender or submersion blender, blend soup until smooth.

Step 7

Return to pot, add 1% Low Fat Milk (240 mL) and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally.

Step 8

Remove from heat and season with Kosher Salt (2 g) and Ground White Pepper (as needed) . Adjust thickness with more broth if needed. Stir in Cheddar Cheese (120 g) .

Step 9

Serve immediately garnished with additional cheese, if desired.