Broccoli Cheese Soup

Discussion

Mix of home recipe and Kenji’s

Ingredients

• 1/4 C (1/2 stick) butter
• 1 large carrot, roughly chopped
• 1 small shallot, roughly chopped
• 2 medium heads broccoli, stems and florets separated, stems roughly chopped
• 2 large cloves garlic, sliced
• 1 small russet potato, thinly sliced
• 5 C chicken stock
• 1 t mustard seed
• 4 oz. Velveeta
• ~1 C loosely packed cheddar cheese

Directions

1. Melt butter in large pot
2. Saute carrot, shallot, and broccoli stems until soft, not browned (~5 minutes)
3. Add garlic and saute until fragrant (~30 seconds)
4. Add potato and stock and bring to a boil under high heat
5. Reduce heat to maintain bare simmer, stir occasionally until potato is tender (~30 minutes)
6. Meanwhile, make mustard powder (if using seeds) by pulsing in blender, mix powder with cheddar cheese
7. When potato is tender, blend soup while adding cheddar cheese until smooth with immersion blender
8. Add florets and Velveeta and heat until desired consistency