In a large pot or Dutch oven, melt Unsalted Butter over medium heat. Add Shallot and cook until translucent, about 3 minutes.
Add Garlic and cook for 1 minute more.
Add Broccoli Florets and Potato to the pot. Cook for 5 minutes, stirring occasionally.
Pour in Homemade Vegetable Stock and add Bay Leaf. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until broccoli and potato are very tender.
Remove Bay Leaf. Carefully transfer the soup to a high-speed blender (or use an immersion blender) and blend until completely smooth and velvety. Be cautious when blending hot liquids.
Return the soup to the pot. Reduce heat to low. Stir in White Cheddar Cheese and Parmesan Cheese until melted and smooth.
Stir in Crème Fraîche.
Season with Sea Salt, White Pepper, and Cayenne Pepper. Adjust seasoning to taste.
Serve hot, garnished with a sprinkle of Parmesan cheese or a drizzle of crème fraîche (optional).
Ingredients
6
2 tbsp30 mLUnsalted Butter
11 mediumShallot-finely minced
2 cloves6 mLGarlic-minced
1.5 lbs680 gBroccoli Florets
1240 mLYukon Gold Potato-peeled and diced
6 cups1420 mLHomemade Vegetable Stock
1/2 cup120 mLCrème Fraîche
1 cup120 gWhite Cheddar Cheese-finely grated
1/4 cup30 gParmesan Cheese-finely grated
1 tsp5 mLSea Salt
1/2 tsp2.5 mLFreshly Ground White Pepper
Pinch1/8 tspCayenne Pepper
11Bay Leaf
Equipment
Large pot or Dutch oven
High-speed blender or immersion blender
Cutting board
Knife
Instructions
In a large pot or Dutch oven, melt Unsalted Butter over medium heat. Add Shallot and cook until translucent, about 3 minutes.
Add Garlic and cook for 1 minute more.
Add Broccoli Florets and Potato to the pot. Cook for 5 minutes, stirring occasionally.
Pour in Homemade Vegetable Stock and add Bay Leaf. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until broccoli and potato are very tender.
Remove Bay Leaf. Carefully transfer the soup to a high-speed blender (or use an immersion blender) and blend until completely smooth and velvety. Be cautious when blending hot liquids.
Return the soup to the pot. Reduce heat to low. Stir in White Cheddar Cheese and Parmesan Cheese until melted and smooth.
Stir in Crème Fraîche.
Season with Sea Salt, White Pepper, and Cayenne Pepper. Adjust seasoning to taste.
Serve hot, garnished with a sprinkle of Parmesan cheese or a drizzle of crème fraîche (optional).
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