Broccoli Soup with Cheddar Cheese and Jalapeño Pepper Recipe by Mangia
Broccoli Soup with Cheddar Cheese and Jalapeño Pepper
Broccoli and Cheddar cheese have been paired together successfully in all kinds of different ways. Here is another example of the winning combination in a rich, smooth soup that comforts and warms. On a cold day, it makes the perfect bowl, with a panini or sandwich, or a simple fresh roll. If you are looking for different ways to have that all-important intake of a cruciferous green, this is a tasty one, and the soup is easy to assemble: The base can be made up to 2 days ahead.
Ingredients
- 2 large heads of broccoli about 2 ½ pounds
- ½ red onion
- 1 garlic clove
- 1 jalapeño pepper
- 1 teaspoon salt or to taste
- 2 tablespoons extra-virgin olive oil
- 6 cups water
- 4 ounces mild Cheddar cheese
- ½ cup heavy cream for serving Parsley sprigs, for garnish
Instructions
- Cut the ends of the stems off the broccoli. Peel the stems and remove any leaves. Coarsely chop the broccoli.
- Peel, trim, and cut the onion into chunks. Peel the garlic. Seed the jalapeño and chop it into a few pieces. Put the onion, garlic, and jalapeño in a food processor or blender and puree, adding just enough water to make a thick mixture; add the salt.
- In a medium pot, heat the olive oil over moderate heat. Add the onion and jalapeño puree and sauté it, stirring, for 3 minutes. Reduce the heat, add the 6 cups of water and broccoli, and cook until the broccoli is tender, about 45 minutes. Turn off the heat and let the mixture cool.
- When cool, puree the broccoli mixture in batches in a food processor or blender. Return the puree to the pot.
- Close to serving time, bring the puree to a gentle boil, stirring occasionally. While the soup heats, grate the Cheddar. (You will have 1 cup grated.) When the soup boils, turn the heat off under the pot and add the Cheddar, stirring until melted. Serve immediately with a bit of heavy cream and a sprig of parsley in each bowl.
