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Four Cheese Broccoli Soup
Broccoli and cheese are perennial favorites, and they are always fabulous together in soup. This mixture of four Italian cheeses and broccoli is sure to be a hit. Try this soup as a light lunch or dinner with a salad, or serve it as a first course with a light entrée.
3 tablespoons butter
1 medium onion, chopped
1 quart chicken stock
1 cup dry white wine
1 large bunch broccoli
3/4 cup milk
2 cups heavy cream
2 ounces shredded Mozzarella cheese
2 ounces freshly grated Parmesan cheese
2 ounces crumbled Gorgonzola cheese
2 ounces shredded Fontina cheese
1/2 teaspoon freshly grated nutmeg
Salt
White pepper
Croutons
Sauté the onions in the butter in a medium sized stockpot until they are translucent. Peel the tough stem off of the broccoli stalk and slice the stalk into 1/4 inch slices. Break the florets into small pieces. Add the chicken stock, wine, broccoli pieces, milk, and cream to the pot. Simmer until the broccoli is bright green and tender. Add the cheese to the soup and cook over low heat until the cheese all melts. Season with nutmeg, salt, and pepper. Serve the soup with your favorite croutons. The soup should not be boiled or overheated as it separates quite easily. It is best served just very warm.
Makes 6 lunch servings, 8 soup servings.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
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