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Four Cheese Broccoli Soup
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- #108636
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
3 tablespoons butter
1 medium onion, chopped
1 quart chicken stock
1 cup dry white wine
1 large bunch broccoli
3/4 cup milk
2 cups heavy cream
2 ounces shredded Mozzarella cheese
2 ounces grated Parmesan cheese
2 ounces crumbled Gorgonzola cheese
2 ounces Fontina cheese
1/2 teaspoon grated nutmeg
salt and white pepper, to taste
croutons
directions
Saute onions in butter in a stock pot until translucent.
Peal tough stems off of broccoli stalks. Slice stalks into 1/4 inch slices. Break florets into small pieces.
Add chicken stock, wine, broccoli, milk and cream to pot. Simmer until broccoli is bright green and tender. Add cheese. Cook over low heat until cheese is melted.
Season with nutmeg, salt and pepper. Serve with croutons. Do not heat soup overly much or it will separate.
added by
sgre52160
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 3, 2012
I did enjoy the soup. :-) The best part for me is that it can be fiddled with (my favorite quality in a recipe). I am not a Gorgonzola fan, so I swapped it out for Gruyere. I also added a couple tablespoons of bourbon at the beginning and another one at the end. It adds a subtle mellow quality that nothing else offers. Very yummy. I only had two issues with the recipe; it is hard to get that perfect simmer (not the recipe's fault at the end of the day), and when you add the cheese at the end, you need to dump it, stir it, remove it from the heat completely and serve it immediately. I left it on the low heat and the cheese became the consistency of loose bubblegum. Not something you want in your smooth soup. Otherwise, I found the combination and amount of ingredients nearly perfect. Overall a very pleasing soup. I was looking for a recipe that allowed me to emulate the best broccoli cheese soup I ever had in my life and this one got me pretty darn close. Once I fished out the funky cheese, of course. Really, it was lovely, and I will keep the recipe and make it many times again. Thanks for sharing.