Sauté until soft and translucent. Unlike this soup, he's not very effective. The resulting soup was delicious, with nicely layered broccoli flavor, but it could have been even better. I added some sliced garlic to the blend as well, sautéing it just until aromatic. I prefer to serve the soup in small bowls or shot glasses. Panera Broccoli Cheddar Soup Nutrition Facts Panera Broccoli Cheddar Soups contain between 230-900 calories, depending on your choice of sizes. I usually just sauté the broccoli after I render the bacon fat but feel free to steam them if you prefer. Add the beer and milk to the pot and whisk in the sodium citrate. from Safeway. If you don’t have cheddar, try using another flavorful, good melting cheese such as Gruyere cheese. Everything you need to know about eating and cooking with curds. A little pinch of it in cheese soup or cheese sauce can make almost any cheese melt with the texture of Velveeta. The simplest is mustard powder, but for a really nice creamy cheese sauce, I recommend using sodium citrate. Let simmer … Once all the cheese is incorporated and the soup is smooth, stir in the bacon … The white-wine vinegar helps to balance out the broccoli flavor and adds a bit of complexity to the soup. Cook it for a very long period, and it turns rich and savory.*. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. (I also tried leek and celery, but found them unnecessary.) Next, I went the opposite route, testing a few recipes that called for simmering the broccoli for a long, long time (these tended to be slow-cooker recipes). Blend until smooth. Depending on how firm you want your cheese soup to be you can use anywhere around 120% liquid for a heartier cheese soup, up to 175% for a thinner version. It’s an easy soup to make and is ready in 1 hour. It's a salt that works on a chemical level to maintain a stable emulsion between fat and water. Topping with cheese and chives gives it a loaded baked potato feel. Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes. Still, I sometimes wish that the broccoli part of the whole thing was taken a little more seriously, if only for the purely selfish reason that I love broccoli. It's a salt that works on a chemical level to maintain a stable emulsion between fat and water. I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too! Just like Brussels sprouts, broccoli gets an intensely sweet, nutty flavor when subjected to very high heat. This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home. Broccoli and Cheddar Cheese Soup Mix . Consider this foreshadowing.). Rather than glossy and smooth, like melted cheese, they end up more pasty and dull. I started by separating heads of broccoli into stems and florets, cutting the florets into bite-size pieces. Broccoli Cheddar Soup Broccoli, shredded carrot and select seasonings simmered in a velvety smooth cheese sauce. if you want a cheese soup to be cheesier, but anyone who's ever tried dumping grated cheese into a pot of simmering liquid knows that it doesn't quite work like this. Add broccoli and cook just until tender. Milk, Chicken Stock (Chicken Base [Chicken Meat Including Chicken Juices, Salt Chicken Fat Yeast Extract, Sugar, Natural Flavor, Potato Flour, Carrot Powder, Turmeric]), Water, Broccoli, Pasteurized Process Cheddar Cheese (Cheddar Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes], Whey, Whey Protein Concentrate, Skim Milk, Sodium Citrate, Salt, Milkfat, Lactic Acid, Oleoresin Paprika [for Color], … Anybody who has made my pasta with braised broccoli, or the braised broccoli rabe recipe from my book, knows that the flavor of broccoli will change dramatically based on how long it's cooked. The resulting soup had great, multilayered broccoli flavor. Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. This flavor isn't so distracting in a cheese sauce or mac and cheese, both of which have a very high percentage of cheese, but it didn't work for the soup. Subscribe to our newsletter to get the latest recipes and tips! This wasn't surprising. Remove the bacon, reserving about 2 tablespoons of fat. Your cheese ends up clumping in a solid mass, with a slick of fat breaking out and floating on the surface. ... soybean oil, corn syrup solids, hydrolyzed soy protein, sodium citrate, mustard powder, sodium caseinate, spice, mono and diglycerides, dipotassium phosphate, soy lecithin, paprika and turmeric extracts for color, disodium inosinate and disodium guanylate. For my first test, I used a very common technique: Sauté onions and carrots in butter until softened but not browned, since browned onions and carrots become distractingly sweet. I blended it all together, then stirred in my charred broccoli florets. Post whatever you want, just keep it seriously about eats, seriously. If you've ever made the mistake of trying to make mashed potatoes in a food processor or blender, you know that blending potatoes can turn them incredibly sticky and starchy, almost like bubble gum. Stir thoroughly for even soup temperature. I'm guessing it's a common trait in all brassicas. You don't need a lot, maybe a 1/4 tsp per 8-12 oz of cheese, but it works really well. So how do we get the best of both worlds? And watch videos demonstrating recipe prep and cooking techniques. This keto soup is thick, and creamy, and filled with broccoli cheddar deliciousness! How could I incorporate that flavor into the soup? Add flour and stir for 1-2 … This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Cornstarch works much better than flour, especially if you add it by tossing the grated cheese with it, which allows you to incorporate it smoothly, with no chance of clumping. But starch-thickened sauces tend to have a particular texture that I find off-putting. All products linked here have been independently selected by our editors. Enter your first name and email below, and I'll see you on the inside! My goal here was to create a recipe for broccoli cheese soup that was as comforting as the ultra-cheesy kind you typically find, but simultaneously really tasted like broccoli. Sodium citrate works incredibly well in this context. But it's still got the problem of being slightly, well, starchy. Simple: Just add the broccoli in two different stages. (Check out this article on American cheese for more details about the difference between the deli and the presliced stuff.) Doing this allowed me to add those browned florets back to the soup before serving, pulsing them with the immersion blender just enough to break them apart and spread some of that sweet, nutty flavor around. It's easy to think "Just add more cheese!" Next, I turned to other thickeners and emulsifiers: cornstarch, sodium citrate, and...a potato. Cheese, Party Foods, Sodium Citrate, Sodium Citrate Cheese Recipes, Sodium Citrate Cheese Soup Recipes, Soup, Vegetable. 'whey, corn starch-modified, cheddar and blue cheese powders (pasteurized milk, cheese cultures, salt, enzymes), coconut oil, soybean oil, wheat flour (wheat and malted barley flour), corn syrup, hydrolyzed soy protein, maltodextrin (corn), salt, buttermilk, sodium citrate, mustard powder, spices, sodium caseinate, disodium phosphate, potassium chloride, nonfat dry milk, citric acid, natural flavor, mono … * Interestingly, a recent recipe from America's Test Kitchen for cauliflower soup found that the same holds true for cauliflower. Sodium citrate, used in modernist cuisine, kicks ass for cheese soup. This soup is pretty thick, if you'd like it thinner just increase the amount of liquid in it. ingredients chicken broth, broccoli, light cream, cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), water, corn starch, contains 2% or less of: butter (cream, salt), wheat flour, chicken base (chicken, salt, rendered chicken fat, dextrose, sugar, natural flavor, safflower oil, chicken broth, turmeric), carrots, whey, whey protein concentrate, milkfat, skim milk, lactic acid, sodium citrate, distilled vinegar, … All tags for this article: Please let me know any additional thoughts in the comments! Bring to a simmer then slowly add in the cheese while pureeing with an immersion blender. For warmer soup, heat an additional 30-60 seconds. Now it was time to turn my attention to the other important element: the cheese. These soups ended up tasting very much like the chafing-dish version you're probably familiar with if you ever eat lunch at Panera: broccoli flavor built right into the soup, but no brightness or freshness to speak of. I went with a combination of grated sharp cheddar and chunks of American cheese that I got from the deli case. Just click on a star below to rate it. Some HTML is OK: link, strong, em. Some comments may be held for manual review. However, at least until it becomes a more common pantry staple, I wanted to find a solution using ingredients available at any supermarket. Melt the dairy-free butter at medium-high heat in a large stockpot and add the diced onion. Daniel does for his roasted-broccoli soup, Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce. Which, come to think of it, is exactly the way I'd describe Crucifer-Man, the wisecracking, half-man/half-brassica superhero who fights ecoterrorists by flinging extra-crispy baked kale chips. Next, I chopped up the stems and sautéed them in butter, along with onion and a carrot. [Photographs and video: J. Kenji López-Alt], In the world of cheaty foods, broccoli cheese soup has always seemed like one of the cheatiest. For mashed potatoes, this is bad. Made with a rich, flavorful vegetable broth, big chunks of broccoli, and a blend of both our Unexpected Cheddar and a traditional yellow Cheddar, every sip of this Soup is creamy, comforting, and almost outrageously cheesy. Add the broccoli and cook until soft then remove from the pot. Instruction. That led me to the humble potato. HOW TO MAKE BROCCOLI CHEESE SOUP IN THE INSTANT POT Use the sauté function and add onions and butter to the pot. This broccoli potato cheese soup won’t freeze well because of the dairy. I wanted to avoid using a flour-based roux in my soup. The texture of the soup wasn't exactly where I wanted it to be (a little grainy), but I figured I could focus more on that after I'd worked out the broccoli flavor issue. Stir-fried rice noodles with shrimp, pork, and vegetables. Learn more on our Terms of Use page. Flour can thicken up the water phase of the soup, which in turn makes it difficult for fat globules to coalesce. Let's take a quick look at what cheese is made of: Normally, these four players work together in relative harmony. As a final flavor boost, I also added just a teaspoon of dried mustard (tossed with the cheese) and a dash of hot sauce. Time is … Let stand 1 minute in microwave. If you like Panera’s broccoli cheddar soup, this blows the pants off it. You could also use cauliflower instead of broccoli in this potato soup … Not only that, it’s some of the best soup I’ve ever tasted, period. Get Healthified Broccoli Cheddar Soup Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. (I tested heavy cream, regular milk, and skim milk and found that straight-up whole milk was best; it provided creaminess without an overwhelming amount of extra dairy fat, which can dull flavors.) This combo provides a nice mix of sharp, "flavorful" cheese and the more comforting, dairy-forward character of mild American. It was everything I've ever wanted in a broccoli cheese soup: intensely cheesy, but with a strong broccoli backbone. My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family. Add reserved vegetables back to the pan, add cream, the Sodium Citrate (if using) and stir in the cheeses until melted. Help me improve my content, let me know what you thought of this recipe! I find it works best when I melt the cheese separately from the rest of the ingredients, with just a little butter or milk. Than chicken stock lends more flavor—along with some dairy thick and creamy, and I 'll see you the... Combination of grated sharp cheddar and chunks of American cheese for more details about the difference between the case! To delete off-topic or inflammatory comments make almost any cheese melt with the texture of.! ’ t freeze well because of the soup stay together without needing to dilute the flavor of the soup! Separating heads of broccoli in this potato soup is lick-the-bowl good I render the bacon, reserving 2. This soup is thick, if you like Panera ’ s broccoli cheddar soup broccoli shredded. Not so nice, please, report an inappropriate comment, please, report an inappropriate comment and techniques! Been even better it was time to turn my attention to the other element. 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