Broccolini & Cheddar Soup

Talk about an elevated classic. Now we have probably all had broccoli and cheese soup before - some people love it, some people hate it, some people think it is just okay. But in my humble opinion, this version takes it up a notch and is sure to surprise even the biggest B&C skeptic (hint - I was one!).

Ingredients

Serves 2

1 bunch of broccolini (chopped)

2 carrots (peeled and sliced into disks)

1 parsnip (peeled and sliced into disks)

1/2 thinly sliced yellow onion

4 cloves of garlic

2 cups chicken broth (vegetable broth works too)

1/2 cup half and half

1/2 cup freshly grated/shredded good quality cheddar cheese (my favorite is Barber’s 1833 Vintage Reserve Cheddar) + 1/4 cup for sprinkling on top

2 tbsp flour

3 tbsp butter (1 tbsp for sautéing and 2 tbsp for roux)

2 tbsp olive oil

1 tsp paprika

1/2 tsp cayenne

pinch of nutmeg

salt and pepper to taste

Helpful Tools

Wooden spoon

Mandolin or slicer (for thinly slicing onions)

Cheese Grater

Cast iron skillet (for veggies)

Method

1. Heat heavy bottomed 6 quart pot on low-medium and melt butter to coat the bottom.

2. Add in thinly sliced onions and toss to coat in butter. Cook for 3-4 minutes until they are translucent (they can be a little browned but definitely not sticking to the pot).

3. Add in sliced garlic and cook for 1 minute and transfer to a bowl to set aside.

4. Melt 2 tbsp of butter and 2 tbsp of flour to make the roux and stir until a light brown color. This part will help make your sauce so creamy so give a little more attention to this to make sure it is well incorporated.

5. Lower heat to low and carefully add in broth and stir until incorporated. Add in the half and half and stir.

6. While this is simmering for 15-20 min, stir a little here and there.

7. Meanwhile heat olive oil in a cast iron skillet or pan over medium heat , in batches start cooking broccolini, then turnips then carrots (about 3 min each). You don’t need these to be cooked all the way through but this gives a nice flavor if you get them a little crisp on the outside. Set aside with onions and garlic.

8. Add in vegetables, onions and garlic and and stir in well.

9. Next stir in spices and adjust salt and pepper as needed.

10. Simmer on low for 20 minutes and stir every 5 minutes or so. You may notice a film that forms but that is okay, just stir it away!

11. Serve immediately in (heated* optional) bowls and sprinkle with remaining cheese. Voila! now you are fancy!