Broccoli Chèvre Soup
From icecreamuffin 12 years ago
- 45 minutes to make
- Serves 5-6 people
This soup is a product of things thrown together from my fridge...chèvre is French for "goat cheese"; I think it just sounds prettier :)
Ingredients
- 2 large heads broccoli, leaves removed and diced shopping list
- 2 large stalks celery, diced shopping list
- 1 large sweet onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 4 ounces herbed goat cheese shopping list
- 8 ounces sour cream shopping list
- 4 cups stock (chicken, veggie, etc...I used beef since it's what I had) shopping list
- 1 cup whole milk shopping list
- dry white wine, for deglazing shopping list
- a splash of extra virgin olive oil shopping list
- a pad of butter shopping list
- 1/4 cup flour shopping list
- salt & pepper, to taste shopping list
- balsamic vinegar, for garnish shopping list
How to make it
- Heat the olive oil and butter in a dutch oven over medium high heat.
- Add in the onion and celery, cook about 5 minutes, or until soft. Add in the broccoli and garlic, and cook until broccoli is bright green and soft. Season with salt and pepper. When the pot gets dry, add in a splash of wine and scrape the bottom with a wooden spoon.
- After the veggies are soft, remove from heat and stir in the flour and milk.
- Transfer the mixture to a blender (or use a hand blender in the pot), and pulse until you reach the desired consistency (I like mine smooth). If using a blender, transfer the mixture back to to the pot.
- Stir in the stock and bring to a simmer. Turn the heat to low and stir in the goat cheese and sour cream. If the soup is not thick enough, add more flour one tablespoon at a time. Adjust the seasonings accordingly.
- Serve hot with a splash of balsamic vinegar (optional) and something crunchy alongside.
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