My soup creations are usually a result of leftovers in the fridge that I need to get rid of before spoiling. This soup du jour was due to an abundance of broccoli sitting in the bottom drawer and asiago cheese I was so sure was going to spoil sooner than later.
One of my favourite soup is cream of broccoli. Instead of adding cheddar and another cup of half and half. I just used some sharp asiago cheese to substitute for both ingredients. 2 in 1! I love it.
I barely needed to season this soup since the asiago was so pungent already. I LOVE smelly cheese!
This soup was extremely easy to make (minus the casualties in the kitchen - nicked my finger with my knife and splash liquid on myself). It pairs really well with fresh parmesan croutons, which was another leftover creation. I had some day old and half eaten french baguette lying around. Instead of tossing it out in the garbage, I chopped it up and popped it in the oven to toast
I couldn't get enough of this soup!
Ingredients
You'll need a hand blender
Soup:
1 small Shallot (finely minced)
1 1/2 cups Broccoli (roughly chopped into small bits)
1/2 cup Asiago cheese (shredded)
350 ml Chicken broth (or any broth will work). You made need more, depending on the consistency you like
1/2 tsp grated nutmeg
salt and pepper to taste
Croutons:
1/4 loaf of day old French baguette
1/2 tbsp Olive oil
1/4 cup freshly grated parmesan cheese
Directions
- In a medium pot on med-high heat, saute shallots in some olive oil until tender and translucent
- Add chopped broccoli and stir with the shallot
- Add chicken broth until the broccoli is just covered and cook for 10 mins until the broccoli is soft. (You can start the croutons at this time, while you're waiting)
- Lower the heat and let the soup cool a bit if you can. Blitz with the hand blender until it the consistency you like. I like mine rustic style and like seeing little chunks of the broccoli still in there.
- Add shredded asiago cheese and stir continuously until the cheese has melted and blended well into the soup
- Pour some into a bowl and top with croutons
Croutons:
- Preheat oven to 300F
- Chop up the baguette into small bite size pieces
- Place on a foil lined baking sheet and drizzle olive oil all over. Mix until all the croutons are covered in olive oil
- Place in the oven and toast for 10 mins
- After 10 mins, toss around so that the other side is also toasted. Toast for another 5 - 8 mins
- After the 2nd time, turn your oven to broil and brown the croutons for about 2 mins until it's golden.
- Serve with your soup
Enjoy!!
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