This is one of my favorite ways to use up a huge harvest of broccoli or Piraciaba Brazilian sprouting broccoli.
Get a FREE printable PDF recipe card for this dish HERE.
Check out the video version of this recipe:
Ingredients
2 lbs total of fresh broccoli or Piracicaba Brazilian sprouting broccoli
16 oz shredded cheddar cheese (I bought a block and shredded it with my KitchenAid attachment)
2 very large carrots, shredded (I used the same KitchenAid attachment to shred my carrots)
1 very large white/yellow/sweet onion, diced
1/2 cup all purpose flour
1 cup butter
4 TBS minced garlic
4 cups of heavy cream
1 TSP black pepper
2 TSP powdered chicken bouillon
1 TSP Paprika
2 TSP Salt
White vinegar or Apple Cider vinegar to taste
Find a KitchenAid mixer from Amazon HERE.
Find the KitchenAid Shredder Attachment from Amazon HERE.
Directions
1. Wash and prepare the ingredients. Peel the carrots and shred. Peel the onion and dice. Wash & chop the broccoli into 1 inch or smaller pieces. Mince the garlic.
2. Melt half the butter in a large soup pot.
3. Add the onions, garlic, and carrots. Cook until the onions are translucent.
4. Add the broccoli to the pot. Mix everything together. Add 1-2 cups of water to prevent the soup from burning while we get started on the roux. Add the seasonings: black pepper, paprika, powdered chicken bouillon, and salt.
5. In a separate pot, melt the other half of the butter. Add the flour and mix until it gets doughy. Cook for 2-3 minutes, then remove from the heat.
6. Add half of the roux to the broccoli soup. Mix and dissolve. Add enough water to cover the top of the broccoli.
7. Bring the soup to a soft boil. After 5 minutes check the soup consistency. Add more roux, little by little, until you get the consistency you prefer.
8. Put a lid on the soup pot and reduce the heat to medium low. Cook for 30 minutes.
9. Lower the heat to low. Add the heavy cream and cheddar cheese. Mix until the cheese melts.
10. Sample the soup and adjust the flavor to your liking. Add 1 TSP of vinegar at a time, or salt, or black pepper, until the flavor is to your liking.
Enjoy!
