Velvety Broccoli Cheddar Bliss with Crispy Parmesan Crowns
vxdaExperience absolute comfort in a bowl with this exceptionally rich and velvety broccoli cheddar soup. Crafted for true indulgence, it features a naturally thickened base of tender potatoes, ensuring unparalleled smoothness. Each spoonful promises a burst of savory flavor, beautifully complemented by the delicate crunch of homemade Parmesan crisps and fresh, vibrant toppings.
Ingredients
- 340 g pork belly
- 1 pcs onion — large, diced
- 2 cup carrot — diced
- 3 cup celery — plus extra for garnish
- 4 pcs broccoli — finely shredded
- 1 l chicken stock — diced
- 2 tbsp fresh thyme — heads
- 7 pcs garlic — florets and peeled stalks separated
- 450 g potato — or more as needed (vegetable broth for vegetarian version)
- 1 pinch onion salt — (or 1 tablespoon dried)
- 1 pinch black pepper — cloves
- 2 ½ cup cheddar cheese — minced (adjust to taste)
- 1 pinch parmesan cheese — peeled and diced (e.g., Russet, Yukon Gold)
- 120 ml heavy cream — to taste
- 1 l ice water — to taste
- vegetable stock — shredded
- ice — grated
- 1 pcs parmesan crisp
Instructions
- 1
In a large stockpot, render 340g of bacon over medium-low heat until crispy. Most importantly, do not discard the flavorful rendered fat.
- 2
Add 1 large diced onion to the pot, utilizing the bacon fat, and sauté gently until it begins to caramelize. Maintain a moderate heat to prevent burning.
- 3
While the onion softens, prepare the florets from 4 large heads of broccoli. Carefully separate the florets from the stalks using a small paring knife, working from beneath each segment to minimize crumbling. Set aside a handful of smaller, most visually appealing florets for separate blanching.
- 4
Add 2 cups of diced carrots and 3-4 cups of diced celery to the pot, along with the onion and bacon. Add the peeled and diced broccoli stalks (discarding any overly tough parts) and the larger broccoli florets.
- 5
Pour in enough chicken broth to just cover all the vegetables. For a vegetarian version, substitute vegetable broth and omit the bacon.
- 6
Add 2 tablespoons of fresh thyme (or 1 tablespoon if using dried thyme) and 7-10 cloves of minced garlic, adjusting the amount to your taste preferences.
- 7
Add 450g of peeled and diced potatoes to the pot. Ensure the potatoes are fully submerged in the chicken broth; add more liquid if needed.
- 8
Season generously with onion salt (adjusting for the natural saltiness of the broth) and freshly ground black pepper.
- 9
Bring the soup to a boil, then reduce the heat to low and simmer. Continue cooking until all the vegetables, especially the potatoes, are exceptionally tender.
- 10
In a separate small saucepan, gently blanch the reserved small broccoli florets in a small amount of chicken broth until just slightly crisp-tender. Immediately transfer them to an ice bath to preserve their vibrant green color. Reserve the blanching liquid; it will be added to the main soup.
- 11
Once the main soup vegetables are tender, drain the blanched florets and add the blanching liquid to the main soup.
- 12
Use an immersion blender to purée the soup until it reaches a perfectly smooth and creamy consistency. Blend for an extended period if you desire an exceptionally silky texture.
- 13
Return the pot to low heat. While blending or immediately after, gradually whisk in 2.5 to 3 cups of shredded cheddar cheese, until completely melted and incorporated. A touch of Parmesan can be added for enhanced flavor.
- 14
Stir in 120 to 240ml of heavy cream, adjusting the amount to achieve your desired level of richness and luxurious silkiness.
- 15
Taste the soup and adjust seasoning with additional salt and pepper as needed.
- 16
When serving, ladle a portion of the soup into a bowl. Gently swirl in a small handful of finely shredded raw carrot for an appealing texture and a hint of color.
- 17
Garnish each serving with the beautifully blanched broccoli florets and a crispy Parmesan crown.
- 18
Serve immediately and savor each spoonful!