Ingredients and Weight:
- Broccoli florets: 1.5 pounds
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Butter: 3 tablespoons
- All-purpose flour: 3 tablespoons
- Milk: 4 cups
- Heavy cream: 1 cup
- Gruyere cheese, shredded: 1 cup
- Parmesan cheese, shredded: 1/2 cup
- Salt and black pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Sauté the onion and garlic in the butter until softened.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
- Add the broccoli florets and cook until tender, about 10 minutes.
- Stir in the heavy cream and season with salt and pepper. Remove from heat.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Transfer the soup to a greased 9x13 inch baking dish.
- Combine the Gruyere and Parmesan cheeses and sprinkle over the soup.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15 grams
- Protein: 15 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Creamy and flavorful
- Tender broccoli florets
- Crispy cheese topping
User Comments:
- "This soup was delicious! It had the perfect balance of flavors and the cheese topping was divine."
- "I've never been a fan of broccoli soup before, but this one changed my mind. It was so rich and satisfying."
- "I made this for a dinner party and it was a huge hit. The presentation was beautiful and it tasted even better than it looked."
Special Precautions and Tips:
- Use fresh broccoli florets for the best flavor.
- If you don't have Gruyere cheese, you can substitute another type of hard cheese, such as Cheddar or Monterey Jack.
- Serve the soup hot with a side of crusty bread for dipping.
