Broccoli & Gruyère Soup with Homemade Croutons

Name: Broccoli & Gruyère Soup with Homemade Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 3 tablespoons unsalted butter; 2 small yellow onions, (roughly chopped (about 1¾ cups)); 4 cloves garlic, (smashed); 2 carrots, (roughly chopped); 1 stalk celery, (roughly chopped); ½ cup white wine; 1 pound broccoli, (florets and stems, roughly chopped); 4 cups (32 oz) low-sodium chicken broth; 1 teaspoon salt, (plus more to taste); ¼ teaspoon freshly ground black pepper, (plus more to taste); 1 cup heavy cream ((or half & half, for a lighter version)); 3 oz grated Gruyère ((1 packed heaping cup)); Pinch nutmeg; 2 cups cubed French bread, (preferably day old); 2 tablespoons unsalted butter, melted; Salt and freshly ground black pepper

This broccoli and Gruyère soup is pure cozy-in-a-bowl—rich, creamy, and just the thing to warm you up on a chilly night.

⏱️ 45 menit 🔪 Persiapan: 15 menit 🔥 Masak: 30 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Broccoli & Gruyère Soup with Homemade Croutons

Foto: Once Upon a Chef

Bahan-bahan

4 porsi

3 tablespoons unsalted butter
2 small yellow onions, (roughly chopped (about 1¾ cups))
4 cloves garlic, (smashed)
2 carrots, (roughly chopped)
1 stalk celery, (roughly chopped)
½ cup white wine
1 pound broccoli, (florets and stems, roughly chopped)
4 cups (32 oz) low-sodium chicken broth
1 teaspoon salt, (plus more to taste)
¼ teaspoon freshly ground black pepper, (plus more to taste)
1 cup heavy cream ((or half & half, for a lighter version))
3 oz grated Gruyère ((1 packed heaping cup))
Pinch nutmeg
2 cups cubed French bread, (preferably day old)
2 tablespoons unsalted butter, melted
Salt and freshly ground black pepper

Langkah-langkah

Melt the butter in a large soup pot over medium heat. Add the onions, garlic, carrots and celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the white wine and cook until almost completely reduced, a few minutes.
Add the broccoli, chicken broth, salt and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes.
Add the heavy cream; then, use a hand held immersion blender to purée the soup until completely smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches. Be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape.) Bring the soup to a simmer, then gradually stir in the cheese, stirring until melted. Add the nutmeg, then taste and adjust seasoning if necessary (I usually add about ¼ teaspoon more salt and a few grinds of fresh black pepper). Ladle the soup into bowls and garnish with croutons.
Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil for easy clean-up.
Directly on the baking sheet, toss the bread cubes with the melted butter. Sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 13 to 15 minutes, tossing once, until the bread cubes are golden brown and crisp.