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Broccoli and Cheddar Soup with Parmesan Cheese https://www.metro.ca/userfiles/image/recipes/soupe-brocoli-cheddar-parmesan-10412.jpg PT15M PT25M PT40M
In Dutch oven or large saucepan (4 qt), melt butter over medium heat; cook onion, stirring often, for about 7 minutes or until softened but not browned.Add flour; cook, stirring constantly, for 2 minutes.Slowly add broth, stirring constantly; bring to boil.Add broccoli, garlic, salt and pepper; simmer, partially covered, for 15 minutes or until broccoli is very tender.Purée soup with Cheddar and Parmesan cheeses, in batches, using blender or immersion blender until very smooth.Return to saucepan; stir in cream.Heat until simmering but not boiling.Garnish with pancetta (if using).
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1/4 cup (60 mL) butter 1 onion, chopped 1/4 cup (60 mL) all-purpose flour 900 mL chicken broth Campbell ready to use 3 cups (750 mL) broccoli florets (approx. 1 head of broccoli) 2 clove garlic, minced 1/4 tsp. (1 mL) salt and fresh ground pepper 1 cup (250 mL) shredded old cheddar cheese 1/2 cup (125 ml) grated parmesan cheese 1 cup (250 mL) 10% cream 1/2 cup (125 ml) cooked crumbled pancetta or bacon (optional)
Broccoli and Cheddar Soup with Parmesan Cheese

Broccoli and Cheddar Soup with Parmesan Cheese

Rate this recipe
2 Votes
6
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    butter
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    250 g or ORGANIC CREAM 1 L SELECTED VARIETIES


  • 1
    onion, chopped
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  • 1/4 cup
    (60 mL)
    all-purpose flour
  • 900 mL
    chicken broth Campbell ready to use
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  • 3 cups
    (750 mL)
    broccoli florets (approx. 1 head of broccoli)
  • 2
    clove garlic, minced
  • 1/4 tsp.
    (1 mL)
    salt and fresh ground pepper
  • 1 cup
    (250 mL)
    shredded old cheddar cheese
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  • 1/2 cup
    (125 ml)
    grated parmesan cheese
  • 1 cup
    (250 mL)
    10% cream
  • 1/2 cup
    (125 ml)
    cooked crumbled pancetta or bacon (optional)
Imprimer ma sélection

Preparation

In Dutch oven or large saucepan (4 qt), melt butter over medium heat; cook onion, stirring often, for about 7 minutes or until softened but not browned.

Add flour; cook, stirring constantly, for 2 minutes.

Slowly add broth, stirring constantly; bring to boil.

Add broccoli, garlic, salt and pepper; simmer, partially covered, for 15 minutes or until broccoli is very tender.

Purée soup with Cheddar and Parmesan cheeses, in batches, using blender or immersion blender until very smooth.

Return to saucepan; stir in cream.

Heat until simmering but not boiling.

Garnish with pancetta (if using).

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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