Broccoli Soup with Cheddar Crust

Broccoli Soup with Cheddar Crust


6 tablespoons butter, room temperature
1/2 kilogram fresh broccoli, stems and florets, separated and chopped into bite–size pieces
1 piece large onion, chopped
2 pieces garlic cloves, minced
1 teaspoon chopped fresh tarragon or 1/2 teaspoon, dried
6 1/2 cups chicken stock
1 cup whipping cream
3 tablespoons Maya All–Purpose Flour
salt and pepper to taste
2 cups grated cheese


Melt 3 tablespoons butter in a heavy sauce pot over medium heat. Add broccoli stems and onion, saute until onion is translucent, about 6 minutes. Add garlic and tarragon. Saute in 1 minute. Add stock, bring to a boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.
Mix remaining 3 tablespoons butter with flour in a small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently about 5 minutes.
Cool slightly, season with salt and pepper to serve.
Preheat broiler. Place oven proof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles are around edges, about 4 minutes.

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