BROCCOLI SOUP W/ CHEDDAR CHIPS & BRIOCHE CROUTONS

BROCCOLI SOUP W/ CHEDDAR CHIPS & BRIOCHE CROUTONS

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

  1. In a large pot, melt butter with olive oil. Sweat onion, leek, and garlic until soft.
  2. Add chopped broccoli stems. Cook 5–6 minutes.
  3. Pour in broth and bring to a simmer. Add florets and cook 25–30 minutes.
  4. Transfer to blender with cream and spinach. Blend until smooth. Season to taste.
  5. Gently reheat before serving (don’t boil).

CHEDDAR CHIPS

  1. Spread small piles of grated cheddar on parchment or a nonstick pan.
  2. Bake at 375°F (190°C) or pan-fry until bubbling and golden. Let cool to crisp.

CROUTONS

  1. Toss cubed brioche with oil or butter and salt.
  2. 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

 

 

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