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Lighter Broccoli and Cheese Soup
PAIR WITH
Beer and Cheddar Bread
(PAGE 157)
This soup gets its soothing creaminess from an unlikely ingredient—oatmeal. The whole grain disintegrates when simmered and blends into the broccoli and broth mixture seamlessly, without adding fat like cream does. This soup is blended to make the soup fairly smooth; skip this step if you prefer chunky soup or are short on time
.
For full-on cheesy satisfaction, I pair this soup with toasted slabs of day-old Beer and Cheddar Bread
(page 157)
.
SERVES
4 TO 6
ACTIVE TIME
15
MINUTES
TOTAL TIME
50
MINUTES
1
1
/
2
cups [120 g] grated sharp Cheddar cheese
1 Tbsp cornstarch
1
1
/
2
lb [680 g] broccoli crowns, stems sliced and florets cut into 2-in [5-cm] pieces
2 Tbsp extra-virgin olive oil
1 medium yellow onion, finely chopped
2 medium garlic cloves, minced
1
/
2
cup [120 ml] dry white wine
4 cups [960 ml] vegetable or chicken broth
(see page 17)
1
1
/
2
cups [360 ml] milk
1
/
2
cup [50 g] instant rolled oats
1
/
2
tsp ground turmeric
1 Tbsp freshly squeezed lemon juice
1 Tbsp Dijon mustard
1
/
2
tsp freshly grated nutmeg
Pinch of caye
Sea salt
Freshly ground black pepper
1.
Toss the cheese and cornstarch together in a medium bowl and set aside at room temperature; the cheese will melt more evenly if it is slightly warm.
Place the broccoli in a food processor and pulse until very finely chopped.
(Alternatively, finely chop the broccoli with a chef’s knife.)
2.
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 45 seconds.
Add the wine, increase the heat to medium-high, and cook until the wine has reduced by half, about 1 minute.
3.
Add the broccoli, broth, milk, oats, and turmeric to the pot.
Cover and bring to a simmer over medium-high heat.
Reduce the heat to low and simmer, stirring frequently, until the broccoli and oats are tender, about 20 minutes.
4.
Remove the pot from the heat and add the lemon juice, mustard, and nutmeg.
Blend the soup in the pot with an immersion blender until smooth, or in batches in the food processor that you used to chop the broccoli.
Return the soup to the pot, place over low heat, and add the cheese and cornstarch mixture all at once.
Stir the soup with a wooden spoon a few times in a zigzag pattern until the cheese has melted.
Add the caye
5.
Ladle the soup into bowls, and serve immediately.
GET AHEAD:
You can save time by purchasing precut broccoli florets in the produce department of most grocery stores. Pulse the florets in a food processor as directed.
The cooled soup can be stored in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Defrost in the refrigerator for 24 hours and reheat gently over low heat to prevent the cheese from curdling.