Table 36 Chef's Table Broccoli Cheddar SoupThe weather around St. Louis has decidedly turned towards fall over the last couple of weeks.  With that in mind, I wanted to offer a satisfying option to warm up a chilly evening.  The key to this, and really any soup, is to start with a fantastic stock.  Make your own if you’ve got the time.  It absolutely makes a difference.

 

 

2 cups Chicken Stock

1 Tblsp. Vegetable Oil

2 oz. Onion, chopped

2 oz. Carrots, chopped

1/2 tsp. Salt

1/8 tsp. Pepper

1 tsp. Hot Sauce

1 tsp. Worcestershire Sauce

8 oz Broccoli florets

6 oz. Shredded Cheddar Cheese

1/2 cup Cream

Sautè onions and carrots in a heavy-bottomed pot until soft.  Add chicken stock, salt, pepper, hot sauce, Worcestershire sauce and broccoli.  Simmer for 20 minutes.  Turn off heat.  With an immersion blender or in small batches in a standard blender puree soup until desired consistency.  Slowly stir in cheese while soup is still hot.  Add cream, and check for seasoning.

Garnished with sour cream and minced green onions.

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