Earlier this year with the soup club, I made a breaded broccoli soup with cheese that registered a 19 on the whisk system (out of 25). It didn’t become a classic (it has to mark 20.5 or higher), but it was a tasty treat.
• 2 tbsp. olive oil
• 11/2 c. thinly sliced yellow onions
• 1 tbsp. sliced garlic
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 5 c. chicken stock or canned low-sodium chicken broth
• 4 c. broccoli florets
• 11/2 c. (6 oz.) shredded medium-sharp Cheddar cheese
• Croutons, if desired
Directions
Heat olive oil in a 6-quart stockpot over medium heat. When hot, add the onions, garlic, salt and cayenne. Sauté until onions are soft and translucent, 4 to 5 minutes.
Add chicken stock and bring to a boil. Once stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.
Remove soup from heat and let cool slightly. Then purée soup, in batches, in a blender, adding the cheese in three additions while blending. Adjust seasoning if necessary, garnish with croutons, if desired, and serve hot
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