SILKY, VIBRANT SOUP WITH LAYERS OF FLAVOR
FINISHED WITH CRISPY CHEDDAR AND BUTTERY CROUTONS.
SERVINGS: 4
PREP TIME: 15 minutes
COOK TIME: 30 minutes
INGREDIENTS
SOUP BASE
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, chopped
- 1 leek (white part only), sliced
- 2 garlic cloves, minced
- Stems from 1–2 heads of broccoli, peeled and chopped
- 2–3 cups broccoli florets
- 3 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1 handful fresh spinach
- Salt and freshly cracked black pepper
CHEDDAR CHIPS
- 1/2 cup grated sharp cheddar (for 2–3 chips)
BRIOCHE CROUTONS
- 1–2 slices brioche or day-old bread, cubed
- Olive oil or butter
- Salt
STEPS
SOUP
- In a large pot, melt butter with olive oil. Sweat onion, leek, and garlic until soft.
- Add chopped broccoli stems. Cook 5–6 minutes.
- Pour in broth and bring to a simmer. Add florets and cook 25–30 minutes.
- Transfer to blender with cream and spinach. Blend until smooth. Season to taste.
- Gently reheat before serving (don’t boil).
CHEDDAR CHIPS
- Spread small piles of grated cheddar on parchment or a nonstick pan.
- Bake at 375°F (190°C) or pan-fry until bubbling and golden. Let cool to crisp.
CROUTONS
- Toss cubed brioche with oil or butter and salt.
- Bake at 400°F (200°C) for 10–12 minutes, flipping once.
TO SERVE
Ladle soup into bowls. Top with cheddar chips and croutons.
Optional: drizzle of cream or olive oil.
By Laurent Dagenais