Spicy Broccoli Cheddar Soup
The traditional favorite, lightened up and with a kick.
2 Tablespoons Olive Oil
1 yellow onion diced 1/4 inch (about 3 cups)
1 small serrano pepper (optional), sliced thin
3 garlic cloves, minced or grated on zester or microplane
1 small shallot, diced (optional)
1/4 cup dry white wine
2 Tablespoons flour
3 cups chicken or vegetable stock
2 cups whole or 2% milk
1 teaspoon dijon mustard
8 oz good quality, aged white cheddar
4 cups broccoli, cut into bite sized pieces
1/2 Teaspoon Cayenne pepper
Kosher salt and fresh ground pepper- to taste
Heat olive oil in soup pot over medium-high heat
Add onion and Serrano pepper (if using) and cook 5 minutes, until onion is translucent, stirring frequently
Add garlic and shallot, cook 1 minute, stirring frequently
Add wine and reduce until the majority of the liquid is evaporated.
Add flour and cook 30 second while stirring. None of the flour should still be white
Add stock and milk
Whisk in dijon mustard
Bring to a simmer.
Add broccoli and cheese.
Stir to incorporate cheese.
Add cayenne. Stir to combine
Continue to simmer on low 20 minutes or until broccoli is cooked as desired.