Creamy Broccoli Soup with Sourdough Cheddar Croutons

Creamy, with broccoli and cheddar cheese, this soup is a godsend on a cold night. Don't skimp and forgo the sourdough cheddar croutons, as they really bring the dish together.

Creamy Broccoli Soup with Sourdough Cheddar Croutons

Makes four soup course-sized servings.

Ingredients:

2 tablespoons unsalted butter
1 large sweet white onion
1 medium celery rib, chopped
1 clove garlic, minced
1/2 teaspoon fresh thyme, chopped
1/4 teaspoon freshly-grated nutmeg
5 cups broccoli florets, about 4 small heads or 1-2 large
3 cups chicken stock
1/2 cup heavy cream
2 teaspoons acetic hot sauce, plus more to garnish
1 cup aged English or Vermont cheddar cheese, grated
sourdough cheddar croutons (recipe), to garnish
ground cayenne pepper, to taste
gray salt, to taste
freshly-ground white pepper, to taste

In a large saucepan or dutch oven over medium heat, melt the butter. Once bubbling, add the onions and celery and cook, stirring, until soft and translucent, about 4 minutes.

Add the garlic, thyme, and nutmeg and cook 60 seconds. Season with salt, white pepper, and cayenne pepper. Add the broccoli and stir to infuse.

Simmering the Vegetables

Add the chicken stock. If the three cups do not fully cover the broccoli, add more as needed. Raise heat to high and bring to a boil. Lower heat and simmer until the broccoli is tender, about 8 minutes.

Puréeing with an Immersion Blender

Remove from heat. Using an immersion blender, purée the soup.

Incorporating the Heavy Cream

Add the heavy cream and hot sauce and return to a gentle simmer. Cook until reheated.

Folding in the Cheddar Cheese

Add the cheddar cheese. Cook, stirring, until melted. Taste and adjust seasoning.

Plated, Garnished, and Ready to Serve

Serve, garnished with a couple sourdough cheddar croutons and a couple drops of hot sauce. Pairs well with a Viognier from France's Rhône Valley, such as one from the Condrieu AOC or Château-Grillet AOC.