Broccoli Cheddar Soup & Breadsticks
Servings:*
4 servingsIngredients
- For the broccoli cheddar soup:
- 4 tablespoons unsalted butter
- ½ yellow onion, diced medium
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups half & half
- 2 cups chicken stock
- 1 teaspoon Dijon mustard
- 3 cups small broccoli florets
- 1 cup matchstick carrots
- 2 cups shredded sharp cheddar cheese, plus more for garnish
- ¼ teasppoon L&B Ground Nutmeg
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Tabasco , to taste
- Chopped parsley, for garnish
- For the breadsticks:
- 1 loaf L&B Herb Focaccia Bread
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- ½ cup freshly grated Parmesan
Directions
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Heat oven to 350 F.
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To make the soup: Melt the butter in a Dutch oven over medium-high heat. Add the onions and sauté until soft, about 3 minutes.
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Stir in the garlic and cook until fragrant, 30 seconds.
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Sprinkle the flour over the onions and garlic and whisk to form a paste. Cook, whisking, for 1 minute.
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Slowly pour in the half & half and chicken stock, while whisking, to incorporate the flour mixture.
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Whisk in the Dijon mustard.
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Bring the mixture to a simmer, stir in the broccoli and carrots, and return to a simmer. Cook over low heat for 20 to 25 minutes, until the soup is thick and the vegetables are tender.
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Meanwhile, to make the breadsticks: Cut the focaccia in half and then slice each half into ½-inch thick batons and place on a rimmed baking sheet, leaving space in between the breadsticks.
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Drizzle the olive oil over the breadsticks and season with salt and pepper. Sprinkle the Parmesan over the breadsticks.
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Bake for 7 to 10 minutes, until lightly brown. Cool on the baking sheet.
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To finish the soup, sprinkle in the cheese, about ½ cup at a time, whisking and melting the cheese between each addition. Repeat until all the cheese is added.
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Stir in the nutmeg and season the soup with salt, pepper and Tabasco, to taste.
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Ladle the soup into bowls, garnish with more cheddar and parsley and serve with breadsticks.