Broccoli and Cheddar Soup

Name: Broccoli and Cheddar Soup
Yield: Makes 4 servings
Ingredients: Sharp Cheddar cheese, 1½ cups (6 oz/185 g) shredded, at room temperature; Dry mustard powder, 1½ teaspoons; Cannellini beans, 1 can (14 oz/400 g), drained and rinsed; Vegetable broth, 4 cups (32 fl oz/1 l) mild; Freshly grated nutmeg, ¼ teaspoon; Leeks, 2 cups (6 oz/185 g) thinly sliced (about 1 large leek), white and pale green parts only; Unsalted butter, 2 tablespoons; Sea salt and freshly ground pepper; Broccoli crowns, 1½ lb (750 g), chopped (about 7 cups); Garlic, 1 tablespoon finely chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This lean version of broccoli-cheese soup gets its creamy texture (and ample protein) from cannellini beans. Be sure to whisk the cheese into the soup gradually, off of the heat, so that it melts smoothly.

Ingredients

Unsalted butter, 2 tablespoons
Leeks, 2 cups (6 oz/

Dinner
Soup
Vegetarian
Gluten-free
Winter

Method

In a large soup pot, melt the butter over medium-low heat. Add the leeks and sauté until tender but not browned, 4 minutes. Add the garlic and cook until aromatic, 45 seconds. Add the broccoli and a generous pinch of salt and sauté until bright-green and aromatic, 4 minutes.
Add the broth, beans, and mustard powder and bring to a boil over medium- high heat. Re