Turbo Broccoli Cheddar Soup

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons butter
  • 1 head broccoli, stems and florets separated and chopped
  • 1/2 small yellow onion, diced
  • 2 teaspoons dry mustard
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons dry sherry
  • 1 cup chicken stock
  • 2 cups fresh spinach
  • 1 cup grated sharp Cheddar
  • 1/4 cup heavy cream, plus more if needed
  • 1 teaspoon hot sauce
  • Croutons, for serving
Directions
  • Melt the butter in a large Dutch oven over medium heat. Add the broccoli stems, onions, dry mustard and some salt and pepper and saute until the onions are translucent, about 5 minutes. Deglaze with the sherry and then add the broccoli florets. Add the stock and simmer for 5 minutes.

  • Carefully ladle everything into a blender along with the fresh spinach, Cheddar, cream and hot sauce and process until smooth, about 1 minute. Adjust with salt and pepper if necessary and adjust the thickness with more cream if necessary. Top with croutons and serve.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.


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    This recipe is featured in:

    The Kitchen