Broccoli Cheese Soup
- 1.5 pounds broccoli
- 2 tablespoons vegetable oil
- salt and pepper
- 3 tbsp butter
- 1 medium yellow onion, sliced
- 1 carrot, peeled and finely diced
- 3 cloves garlic, thinly sliced
- 2 cups water
- 3 cups whole milk
- 1 small russet potato, peeled and sliced
- 12 ounces (340g) sharp cheddar cheese, grated
- 8 ounces (240g) American cheese (buy it from the deli, not kraft)
- 1 teaspoon mustard powder
- dash of hot sauce (it won't be spicy, promise)
- optional: serve with a batch of ham and cheese scones .
- Separate broccoli into florets and stems. Cut florets into bite-size pieces and set aside. Roughly chop stems and reserve separately.
- Heat oil in a large Dutch oven over high heat until shimmering. Add broccoli florets and cook, without moving, until charred on the bottom, about 1 minute. Stir, season with salt and pepper, and continue cooking, stirring occasionally, until tender and charred on several surfaces, about 1 minute longer. Transfer to a rimmed baking sheet to cool.
- Return Dutch oven to medium heat and add butter, onion, carrot, and broccoli stems. Season with salt and pepper and cook, stirring frequently, until tender but not browned, about 5 minutes, lowering heat if necessary. Add garlic and cook, stirring, until fragrant, about 30 seconds.
- Add shrimp, stir and cook for a couple minutes (shrimp should just turn pink and not curl up yet.) Squeeze in lemon juice from half the lemon. Add wine, 1 tbsp butter, salt and pepper, and hot sauce (if using). Stir and reduce heat to low.
- Add water or chicken stock, milk, and potato and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until broccoli and potato are completely tender, about 30 minutes.
- In a large bowl, toss both cheeses together along with mustard powder. Using an immersion blender or working in batches with a countertop blender, blend soup, adding cheese a handful at a time, until completely smooth. Stir in hot sauce and season to taste with salt and pepper. Stir in reserved broccoli florets and pulse with blender a few more times until a few pieces are broken down, but most bite-size pieces remain.
- Serve immediately, preferably with ham and cheese scones . Keeps in fridge for a week.
