Susan Selasky|Detroit Free Press Food Writer
While soups are the ultimate comfort food, a creamy and cheesy-based soups are even more rich and delicious. But tasty as they are, making a cream-based soups or those with a dairy ingredients need a wee bit of extra attention. Here are some tips:
■ Avoid too high of heat when using dairy (milk or cream) because the soup can curdle and separate. Try not to take it to the boiling point. Sometimes an acidic ingredient, like wine, can prevent the soup from curdling.
■ Slowly add the cream or milk and continually stir after adding. This will help prevent it from curdling.
■ Use shredded cheese and always reduce the heat to about low to medium before adding.
■ Don't add the cheese all at once or you risk clumping. Sprinkle the cheese in, stir and when it's almost melted, sprinkle in more.
■ A sure-fire way to prevent cheese from clumping is to toss it with some cornstarch before adding to the soup.
Today's Broccoli Cheese Soup with Croutons is a rich tasting soup with a hint of spiciness.
Some broccoli soups are cream-based and some are broth-based. The broth-based recipes rely on pureeing the broccoli and cheese to thicken the soup. This recipe uses mainly broth and a small amount of half-and-half for extra creaminess. Feel free to use just about any variety of cheddar cheese.
Have a question? Contact Susan M. Sealskin at 313-222-6432 or sselasky@freepress.com.
Broccoli Cheese Soup with Croutons
Makes: about 8 cups / Preparation time: 10 minutes
Total time: 40 minutes
Ingredients
■ 1½ cups sharp cheddar cheese, grated
■ 3 tablespoons all-purpose flour, divided
■ 2 tablespoons olive oil
■ 1 tablespoon chopped garlic
■ 2 cups sweet onions, thinly sliced
■ ½ teaspoon salt
■ Pinch of black pepper
■ ¼ teaspoon cayenne pepper or crushed red pepper flakes to taste
■ ¼ teaspoon thyme leaves
■ 5 cups fat-free, less sodium chicken or vegetable broth
■ 16 ounces frozen whole or chopped broccoli, thawed
■ ½ cup regular or fat-free half-and-half
■ Croutons for garnish
Directions
Place the cheese in a small bowl and sprinkle with 1 heaping tablespoon of flour. Toss to coat the cheese with the flour; set aside.
In a medium pot, heat the olive oil over medium heat. Add the garlic and sauté 1 minute or until just starting to color. Add the onions and sauté about 5 minutes or until translucent. Season with the salt, black pepper, cayenne and thyme leaves. Sprinkle in the remaining flour and cook 2 minutes. Slowly whisk in the broth and bring to a boil. Reduce the heat and simmer until thickened. Add the broccoli and cook about 5 minutes or until it is heated through and soft.
Remove the pot from the heat and cool slightly. Working in batches, puree the soup in a blender or food processor to chop up the broccoli pieces. (You can also use an emulsion blender.) Return the mixture to the pot and set over low heat. Whisk in the half-and-half. Slowly add the cheese in handfuls, stirring to melt the cheese. Once all the cheese is melted, taste and adjust seasonings if needed. Serve the soup topped with croutons or slices of crusty bread.
Adapted from several recipes.
Tested by Susan M. Selasky for the Free Press Test Kitchen.
Analysis per 1 cup.
169 calories (54% from fat), 10 grams fat (4 grams sat. fat), 10 grams carbohydrates, 10 grams protein, 780 mg sodium, 23 mg cholesterol, 2 grams fiber.
