Every cook needs several signature soups in their library. For fall and winter, this is one
of my favorites. I keep frozen broccoli and cauliflower in my freezer just to be sure I can
make this whenever I want to. It is a meal by itself. The croutons finish it off perfectly.
For fall and winter, this is one of my favorites. I keep frozen broccoli and cauliflower in my freezer just to be sure I can make this whenever I want to. It is a meal by itself.
4 Tablespoons of Unsalted Butter
1½ cups sliced leeks (white part only)
¾ teaspoon salt
¼ teaspoon black pepper
1 pinch freshly ground nutmeg
1 clove garlic (minced)
¾ teaspoon thyme leaves (chopped)
4 tablespoons all-purpose flour
4 cups chicken stock (homemade)
10 ounces frozen broccoli (thawed and drained)
10 ounces frozen cauliflower (thawed and drained)
¾ cup heavy cream
1½ cups cheddar cheese (medium, shredded)
3 Tablespoons unsalted butter (chilled and cut in 1-inch pieces)
Measure all ingredients before starting to cook. In a medium pot, melt the 4 tablespoons of butter over medium-high heat. Add the leeks, salt, pepper, and nutmeg. Stir and cook, stirring for 3 to 5 minutes until soft. Add the garlic and thyme and cook, stirring, for 15 to 20 seconds until fragrant. Add the flour, stirring. Continue to stir until mixture is completely combined and begins to take on a golden color, about 2 minutes. Slowly add the chicken stock while constantly whisking the mixture with a wire whisk. Bring mixture to a boil; reduce heat and simmer for 5 minutes to thicken. Continue stirring during this process.
Add the cauliflower and broccoli. Cut the heat and use a stick blender to blend the soup until it is thick and creamy and all of the large chunks of broccoli and cauliflower have become a puree. (Leaving some small chunks is fine.) Turn heat to medium and stir in the cream, cheddar, and additional butter (if desired). Continue stirring until all of the cheddar is melted. Adjust seasonings, and serve.