In our family we have a weakness for broccoli soups, especially broccoli cheddar. When I came across this variation in The Gourmet Cookbook I knew we had to try it. Of course, as with all recipes, we adapted the original instructions—cut down on the cheese, used half-and-half instead of cream and added leek, fresh corn and some shredded carrot. The corn adds a nice crunch as well as sweetness—use frozen, if fresh is unavailable. This is a great chowder for a cool, cloudy day when a mug of hot soup is just the tonic needed to warm you up from the inside out.
Ingredients:
- 1 small bunch broccoli (3/4 lb)
- 1 large boiling potato (1/2 lb)
- 2 tablespoon unsalted butter
- 1 large onion, chopped
- 1 large leek, white and lightest green part, thinly sliced
- 1 red bell pepper, cored, seeded and cut into ½ inch pieces
- 1 small carrot, shredded
- 2 ears corn
- 1 large garlic clove, minced
- 1 teaspoon ground cumin
- ½ teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 tablespoons all purpose flour
- ¾ cup half-and-half
- 1 cup coarsely grated sharp Cheddar
Method:
- Husk corn and remove kernels from cobs. To do this hold the ears upright, vertically, stem side down on a cutting board. Using a small paring knife, cut along the cob in a downward motion, so that kernels fall off the cob onto the cutting board. Reserve kernels.
- Cut off broccoli stems, and discard tough lower third of stem. Peel stems and finely chop. Cut remaining broccoli into 1 inch florets.
- Cook florets in a large pot of boiling salted water (1/2 Tbsp salt per 4 quarts water) until just tender, 2-3 minutes. With a slotted spoon remove florets from pot and place in a bowl of ice water to stop cooking. Drain, reserving 3 cups cooking water.
- Peel the potato and cut into ½ inch cubes.
- Melt butter in a large heavy saucepan over medium heat. Add potato, onion, leek, bell pepper, broccoli stems, carrot and garlic to the pot and cook, stirring occasionally, until onion is softened, 8-10 minutes.
- Add cumin, mustard, salt and pepper and cook, stirring, for 1 minute.
- Add flour and cook, stirring, for 2 minutes.
- Add reserved cooking liquid, stirring, partially cover, and simmer, stirring occasionally, until potatoes are tender, about 10 minutes.
- Add half and half, then cheese and heat until cheese has melted.
- Remove about 2 cups soup from the pot. Then add corn kernels to the pot, and stir.
- Puree the 2 cups of soup in a blender or use an immersion blender, until almost smooth. There should be a few chunks.
- Return puree to the pot, and add broccoli florets, stirring. Cook over medium heat until heated through. Adjust salt and pepper as needed.