In less than an hour I had a batch of the most delicious Broccoli-Cheddar soup ever. I can't believe how smooth and creamy soups are, made in my Vitamix.
Soup – VITAMIX
Makes about 6 cups
1 lb. broccoli trimmed and rough chopped
1 medium onion, chopped
1 ¼ tsp. salt, divided
¼ cup butter
¼ cup all-purpose flour
⅛ tsp. ground black pepper
1 ⅓ cups whole milk
8 oz. mild cheddar cheese cut in 1" cubes
Place the broccoli and onion in a large saucepan and fill the pan with water until the broccoli is just covered. Add 1 tsp. salt. Bring to a boil. Turn down to a simmer and cook until broccoli is fork-tender. Place a large strainer over a bowl and separate solids from cooking liquid. Set aside. (Do not dispose of the cooking liquid.)
Place the butter, flour, 1/4 tsp. salt, pepper, and milk into the Vitamix container and secure lid and vent plug. Select variable 1. Switch machine to start and slowly increase speed to variable 8.
Blend for 4 minutes or until steam escapes when venting the lid plug. (Careful to not burn yourself.) As mixture cooks and thickens, it will not splash so much.
Shut off machine and carefully remove the lid plug. Add cheese cubes. Select variable 1 and switch on the machine. Blend for 30 seconds until cheese is melted and combined.
Shut off the machine and carefully remove the lid. Transfer the hot cheese mixture to the large saucepan. It’s okay if there is a little of the cheese mixture left clinging to the sides of the Vitamix container. Using a slotted spoon, transfer about ½ of the cooked broccoli/onion solids and about a cup of the cooking liquid to the Vitamix container. Secure lid and select variable 1. Switch machine on and slowly increase speed to variable 10. Process for 30 seconds or until smooth.
Shut off the machine and carefully remove lid. Add the rest of the broccoli/onion solids to the container. Secure lid and select variable 1. Pulse a couple of times to chop the broccoli pieces. (You may skip this step if you like to have larger chunks of broccoli in your soup).
Transfer the broccoli mixture to the large saucepan. Stir to combine with the cheese mixture. Add a little of the cooking liquid as needed to create a good consistency. Stir to combine. Taste for salt and pepper and add more if needed. Heat soup on stove if necessary.
For more recipes from Beth Spencer:
Pea Soup: Recipes for Body, Mind, and Spirit from a "Kitchen Table Gourmet."
A beautiful, 116 page cookbook, chock-full of delicious,
you can wrap your mouth around and savor;
appetizers to desserts and everything in between.