BROCCOLI
CHEDDAR SOUP
Recipe adapted from The Beekman 1802 Heirloom Cookbook
(Sterling Epicure, $25).
SERVES
4
PREP TIME
5 min
COOK TIME 20 to 25 min
1 tablespoon unsalted butter
1 onion, chopped
2 tablespoons long-grain white rice
2 cups vegetable or chicken broth
2 cups milk
1 pound broccoli, stalks thinly sliced and
florets coarsely chopped
2 cups ( 8 ounces) shredded sharp
cheddar cheese
Salt
¹/8 teaspoon cayenne pepper
In a large saucepan over medium heat,
melt the butter. Add the onion and cook,
stirring frequently, until tender, about 5
minutes. Stir in the rice, add the broth
and simmer until the rice is tender, 12 to
15 minutes. Add the milk and the sliced
broccoli stalks and cook for 4 minutes. Add
the florets and cook until still bright green
but tender, about 4 minutes longer. Remove
the pan from the heat.
Using an immersion blender, puree until
smooth. Remove the pan from the heat, add
the cheese and season with salt and the
cayenne; stir until melted and combined.
