Broccoli or Cauliflower Cheddar Cheese Soup
From: Micheline, Chateauguay, Quebec, Canada
Comments: If desired, use milk instead of cream, but do not boil.
It is also possible to use cauliflower instead of broccoli.
It is possible to freeze this soup, before adding the cream.
  • 1 [approximately 1 1/2-pound / 680-g] broccoli or cauliflower
  • 2 tablespoons [30 g] butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • 4 cups [1 L] chicken broth
  • 4 ounces [113 g] Old Cheddar cheese, grated
  • 1/3 cup [80 mL] heavy [15%] cream
  • Peel and slice broccoli or cauliflower stem; reserve flowerets.
  • Heat butter into a large casserole before chopped onion, minced garlic, broccoli stem slices, salt, pepper and chicken broth.
  • Simmer over low heat for approximately 10 minutes.
  • Mix in grated Old Cheddar cheese and cream, until melted.
  • Add broccoli flowerets, cover and leave to simmer for 5 minutes before serving.