Ingredients and Weight:
- 8 oz Cheddar Cheese, shredded
- 1 head of Broccoli, about 10 oz, florets only
- 4 cups Chicken Stock
- 1/2 cup Heavy Cream
- 2 tbsp All-Purpose Flour
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Butter
Preparation Time:
- Preparation: 15 minutes
- Cooking: 30 minutes
- Total: 45 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 400°F.
- Steam the broccoli florets until tender but still bright green, about 5-7 minutes. Set aside.
- In a medium saucepan, melt the butter and add the flour to make a roux (thickening agent).
- Pour in the chicken stock and bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- Add the heavy cream and cheese, stirring until the cheese is completely melted.
- Season with salt and pepper.
- Add the steamed broccoli and heat through for another 2-3 minutes.
- Serve immediately in warm bowls.
Nutritional Information: (Per serving)
- Calories: 380
- Protein: 16g
- Fat: 28g
- Carbohydrates: 16g
- Fiber: 3g
Dish Characteristics:
- A comforting and creamy soup with a crunchy vegetable component.
- Cheddar cheese provides a rich flavor that is loved by Americans.
- A great balance of flavor and texture with the cheese and broccoli combination.
User Comments:
- "This soup was delicious! The cheese was creamy and the broccoli added a nice crunch." - John Doe
- "I love how easy this recipe is to make. It's a great weeknight meal." - Jane Smith
- "This is a great dish for colder weather. It's filling and tastes great." - Michael Johnson
Special Precautions and Tips:
- Use good quality cheddar cheese for best results.
- Adjust the seasoning according to taste.
- For a thicker soup, increase the flour in the roux. Conversely, if you prefer a thinner soup, reduce the flour or add more chicken stock.
