Guy. Seriously. Wow. This broccoli soup is knock your socks off, ridiculously, out of this world, amazing. Shear brilliance behind this creation. I don’t throw these kinds of compliments around lightly either. I have had a lot of broccoli soup in my day and this one stands way above the others. Maybe one day I’ll share with you my previous reining champion because for a lot of years, I thought it was as good as it gets. Sadly for it, and quite happily for me, it got knocked off its pedestal by Ms. Yammie and this ridiculous concoction. While occasionally, my pallet wants the old, mostly I’m converted to this new.
I do make a slight alteration though. The first time I made this broccoli soup, I had no nutmeg in the house. (Who does that right?) Anyway, I was half-way through making it when I realized this. After some frantic internet searching and convincing myself that I might just have to eat a whole pot of subpar soup, I substituted the small amount of nutmeg for cinnamon and cloves. I just took my 1/4 teaspoon and filled it about 3/4 full of cinnamon and the rest of the way with cloves. Because cloves can be a bit strong I didn’t want to do equal parts lest it overpower everything. It was so good. Like melt me on the inside good! I later tried it with the nutmeg and while it was also delicious, I found I prefered my first batch. I’ve gone back and forth and honestly, just decided the last time I made it, that I will be sticking with my happy accident of cinnamon/cloves over nutmeg. Try it both ways and see for yourself which you prefer. If you’re anything like me, you’ll eat it all year and have plenty of opportunities to decide which you like best.
I note my changes in parenthesis on her original recipe so you can try it her way also.
- Makes about 4 (very large) servings
- 1/2 stick of butter (1/4 cup)
- 1/2 of a medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups half and half or 1 cup of milk and 1 cup of heavy cream
- 3 cups chicken stock
- 1/4 cup corn starch
- 1/4 teaspoon nutmeg (or cinnamon/cloves combined to make 1/4 teaspoon)
- 2 bay leaves (I leave these out)
- 1 large carrot, peeled and chopped small
- 4 cups broccoli florets (about 1 head)
- 2 1/2 cups grated cheddar cheese (about 8 ounces)
- Salt and Pepper to taste (which is usually very little for me. Don’t do this until after your cheese is fully melted! I learned that the hard way.)
Cook the butter, onion, and garlic on about medium heat until tender.
Slowly add the half and half and chicken stock. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg and bay leaves and cook on medium low until thickened. (I will often add the vegetables with the spices so they cook faster rather than waiting for the broth to thicken. I can’t tell a difference by doing it either way but you are welcome to wait until it’s thickened to add yours, as she does, if you prefer.)
Add the carrot and broccoli and simmer until tender. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper and serve.
She also has an amazing! recipe for bread bowls which I shared with you and my husband, who doesn’t love broccoli, loves this soup as long as I serve it in these. I also love them for chili and stew, and probably most every soup you make would be delicious in them.