Broccoli and cheese soup
November 27, 2012 • Category: Main Dish
It was exciting to see ambarees, that country-style goat cheese made in the Chouf mountains, at the village grocer. Broccoli is growing now and a nice change from cabbage and more cabbage every single week. This soup is popular and so easy to prepare. Purée it with this great invention, the immersion blender, to ease clean-up.
INGREDIENTS: 8 servings
- 1 large onion, chopped
- 1/4 cup olive oil
- 4 broccoli heads, chopped into florets, trunks pared and chopped
- 1 cup of shredded yellow cheese (swiss, jack, etc)
- 3 oz of cream cheese (or Kiri cheese)
- 6 cups of broth (chicken, veggie, or 1 cube of bouillon with water)
- 1/4 cup of goat cheese, crumbled (or parmesan cheese)
- salt, pepper, to taste
METHOD:
- Heat the oil in a large pot and fry the chopped onions for 5 minutes; add the broccoli and fry for another 10 minutes with the onion till softened; add the broth and cover the pot; bring to a simmer and let the soup simmer for 30 minutes.
- Add the cream cheese (or Kiri) and stir to melt it; add the yellow cheese and stir for a few minutes; purée the soup with an immersion blender or in a regular blender; taste and adjust seasoning. Serve with a sprinkle of goat cheese if desired.
Comments
11 Comments • Comments Feed
Rosa says:
A flavorful soup! Yummy.
Cheers,
Rosa
On November 27, 2012 at 9:21 am
Alaiyo Kiasi says:
This soup looks delicious and healthy! I like the addition of the goat cheese, which gives it, I’m sure, and exciting flavor.
Alaiyo
On November 27, 2012 at 11:48 am
Oui, Chef says:
Love the off-angle photos and the soup sounds fabulous. I’ve always loved my broccoli soup with one cheese, but with three it must be amazing!
On November 27, 2012 at 3:41 pm
DEVAKI @weaveflavors says:
Now this is what I call a staple! Super recipe with no cream just wonderful goat and cream cheese – love it!
chow! Devaki @ weavethousandflavors
On November 27, 2012 at 3:49 pm
Familycook says:
Joumana, goat cheese is such a beautiful ingredient to go with broccoli. I am sure it is a delight to make and serve on a cold winter day.
On November 27, 2012 at 3:53 pm
Susan says:
Wonderful soup! I wish I could find a goat cheese that I enjoyed. I’m sure your locally made cheese is outstanding.
On November 27, 2012 at 4:34 pm
Erica says:
Creamy and comforting!The addition of goat cheese sounds delicious!
On November 27, 2012 at 5:17 pm
Velva says:
I love pureed vegetable soups. Broccoli is one of the best. Easy to prepare, easy to make flavorful and incredibly healthy.
Our cabbages and broccoli are just coming to maturity in the fall garden. They will come in together. By the falls end, I am ready to give away the cabbages too.
Hope all is well.
Velva
On November 27, 2012 at 7:53 pm
Barbara says:
When I finally find all my kitchen equipment, this is going on my list to make. I love broccoli and teaming it with cheeses in this soup is perfection. What a super photo, Joumana!
On November 28, 2012 at 5:59 am
Ozlem's Turkish Tabl says:
hmm, yummy – looks so comforting and delicious – look forward to trying out, thanks:)
Ozlem
On November 28, 2012 at 11:29 am
domi says:
Même pour moi qui ne mange que peu ( pas ) de soupe, celle ci est très tentante et j’aime beaucoup l’idée gourmande. Le fromage fait toute la différence
On December 11, 2012 at 1:34 pm