The Pioneer Woman Tasty Kitchen
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Gruyère and Cheddar Broccoli Soup

4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Easy

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Description

Extra broccoli and creamy cheeses make this a meal in itself. Perfect for a brisk afternoon. Be sure to use high quality cheese for the best results.

Ingredients

  • 4 Tablespoons Butter
  • ½ whole Onion, Diced
  • 2 cloves Garlic
  • ¼ cups Flour
  • 1 cup Heavy Cream
  • 3 cups Chicken Stock
  • 2 whole Bay Leaves
  • 3 Tablespoons Fresh Tarragon
  • ¼ teaspoons Nutmeg
  • 1 pinch Kosher Salt
  • 1 pinch Pepper
  • 5 cups Fresh Broccoli, Finely Chopped
  • 12 ounces, weight Gruyère, Shredded
  • 8 ounces, weight Extra Sharp Cheddar Shredded

Preparation

Melt butter in a large stockpot over medium heat. Add onion and sauté for 10 minutes until onions are translucent. Add in minced garlic and continue to cook for another minute. Whisk the flour into the onions and butter and cook for 4-5 minutes. Whisk in the cream. Add chicken stock, bay leaves, tarragon, nutmeg and salt and pepper to the stockpot. Simmer for 20 minutes over medium-low heat.

Add broccoli and continue to simmer for 20-25 minutes. Remove bay leaves from the pot. Stir in shredded cheeses one handful at a time until completely melted.

One Comment

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melinda4740 on 4.21.2010

looks delish!!!

2 Reviews

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B'Alayne on 3.3.2011

I made this last night with a few tweaks (I cooked for only two people so had to reduce portions) … And it’s already a new favorite! Thank you for such a simple and well spoken recipe for a quick but rich & hearty cold-night meal.

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carolinakate02 on 6.13.2010

Soup was good but too cheesy. If I make it again I would probably cut the cheese in half and use about 2/3 rds of the recommended broccoli.

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