Broccoli Soup au Gratin

This soup is a delicious way to use broccoli. The recipe needs some tweaking due to the thickness of it and how the cheesy crouton went soggy too quickly - next time I’d use small croutons instead of one big one.

Step: 1

Melt 1 tablespoon butter in a large pot over medium heat; add onion. Cook and stir until onion turns translucent, 5 to 6 minutes. Add garlic; stir for 1 minute. Pour in broth; bring to a simmer over high heat.

Step: 2

Separate florets from heads of broccoli. Cut large florets in half. Cut stems in half and cut into 1/2-inch pieces. Add broccoli to simmering broth. Cover and cook until broccoli softens slightly, 2 to 3 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until broccoli is very tender, about 10 minutes. Remove from heat.

Step: 3

Blend broccoli with an immersion blender into a very smooth puree. Stir in cream, salt, pepper, nutmeg, and cayenne. Return soup to medium-low heat; cook until cream is heated through, about 5 minutes.

Step: 4

Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.

Step: 5

Butter both sides of bread with remaining 1 tablespoon butter and place on the lined baking sheet.

Step: 6

Bake bread in the preheated oven, turning halfway through, until toasted and crisp, 4 to 5 minutes.

Step: 7

Place 6 oven-proof soup crocks on the foil-lined baking sheet. Ladle soup into the crocks, filling almost to the top. Place 1 piece of toasted bread in each crock; cover with Cheddar cheese.

Step: 8

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Step: 9

Place baking sheet under broiler and broil until cheese is browned and bubbly, 3 to 4 minutes.

Per Serving: 475 calories; protein 22g; carbohydrates 28.5g; fat 31.5g; cholesterol 96.7mg; sodium 1533.6mg.

The word “stew” can process to both a food and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.