Broccoli Cheddar Soup with Cheddar Crostini

Recipe Ingredients

Broccoli Cheddar Soup with Cheddar Crostini

Broccoli Cheddar Soup with Cheddar Crostini

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large leek, halved lengthwise, thoroughly rinsed, and chopped
2 cloves garlic, finely chopped
7 cups chicken stock or broth, or vegetable stock, or good-quality low-sodium canned broth
1 tablespoon honey
kosher salt
freshly ground white pepper
212 pounds broccoli, stems peeled and coarsely chopped, florets cut into smaller pieces
12 lemon
1 cup shredded Cheddar cheese, plus extra for garnish
12 loaf crusty French bread, or Italian bread
12 cup shredded Cheddar cheese
extra-virgin olive oil, for drizzling

Step-By-Step Instruction

Step 1 - Sweating the leeks & garlic: Heat the oil and butter in a large nonreactive pot over medium heat. Add the leeks and garlic, reduce the heat to low, and sauté, stirring frequently, until translucent and very tender but not browned, 5 to 7 minutes.

Step 2 - Adding stock & seasonings: Stir in the stock, honey, salt, and pepper. Raise the heat to medium-high, bring to a simmer, and continue simmering for 5 minutes.

Step 3 - Cooking the broccoli: Stir in the broccoli and squeeze in the juice of the lemon. Cook over high heat, stirring occasionally, until the broccoli is barely tender and still bright green, 4 to 5 minutes.

Step 4 - Pureeing the soup: Working carefully in batches and following the manufacturer's instructions for processing hot liquids, use a blender or food processor to puree the soup; or puree in the pot with an immersion blender.

Step 5 - Adding cheese: If serving the soup hot right away, shred or sprinkle the 1 cup of cheese into the blender, dividing it among the batches. Pulse to combine it with the hot puree.

Step 6 - Chilling & reheating the soup: If you are making the soup in advance or want to serve a cold pureed broccoli soup, transfer to a heatproof bowl. Place the bowl inside a larger bowl partially filled with ice and water. Stir until cooled down completely. Cover and refrigerate for several hours before serving. If reheating, stir the Cheddar into the soup over medium heat.

Step 7 - Making the crostini: While the soup cooks or reheats, preheat the oven to 400°F. Arrange the bread in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden brown, 3 to 4 minutes. Turn the oven to the broil setting. Shred or sprinkle the remaining cheese over the slices and broil until melted, 1 to 2 minutes longer.

Step 8 - Serving the soup: Ladle the hot soup into heated serving bowls and sprinkle or shred a little more cheese over its surface. Float a crostini on top, serving more crostini on the side.

Cook Like a Pro with Wolfgang Puck

Broccoli Cheddar Soup with Cheddar Crostini