De Ma Cuisine



December 2012



That’s a Lot of Broccoli!

Written by , Posted in Thoughts

This week we got ten heads of broccoli in our AHO box. TEN! And I’m happy to say that I’ve used them all up! We had Stir Fry for dinner last night, and today I made a yummy Browned Butter and Four Cheese Broccoli Soup. (I also have greens, persimmons, carrots, and mushrooms to use up. I’m hoping to use my greens and mushrooms to make a Frittata, the persimmons to make Persimmon Cookies, the carrots to make Carrot Cake Pancakes… among a few other things… There will be more ideas on next week’s menu.)

Today, at Husband’s work, they had their monthly birthday party. Since his birthday is in December (on the 24th, in case you want to wish him a happy 30th!), I wanted to make something for him to take to the party. We’re also having friends over for dinner tomorrow, and we’ll be attending a Christmas party on Sunday, so I thought I’d kill 4 birds with one soup pot. Broccoli+Husband+Dinner+Party=Done.

The recipe below is what I did. It’s a big batch. I used my biggest soup pot (although, note for next time, it’s one that isn’t very thick, and the butter started smoking almost immediately… a heavier large soup pot is now on my Christmas list :)), 8 heads of broccoli, 6 C of cheese, 16 C of liquid… so take that into account before you start! You may want to halve the recipe, or even quarter it. However, Husband told me the soup didn’t last long at work, so I’m glad I made a lot.

Happy the weekend! Happy birthday month, Husband!

Happy Eating!

Browned Butter and Four Cheese Broccoli Soup

Last modified on 2012-12-12 00:19:38 GMT. 0 comments. Top.

Browned Butter and Four Cheese Broccoli Soup

Recipe Type: Soup, Main, Dinner, Lunch, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 15-20
A rich and creamy broccoli soup. Perfect for a cold winter night’s dinner!
  • 1/2 C butter
  • 6 T olive oil
  • 8 heads (16 C) broccoli, roughly chopped in small pieces
  • 1 onion, chopped
  • 2 carrots (3 C), chopped
  • 1 T red pepper flakes
  • 2-3 t salt
  • 1 t pepper
  • 1 T garlic powder
  • 3 T balsamic vinegar, divided (2 T, 1 T)
  • 1 T dijon mustard
  • 1/4 C all purpose flour mixed with 1 C cold water
  • 8 C (1/2 gal.) water (or vegetable stock)
  • 8 C (1/2 gal.) milk
  • 1/3 C heavy cream
  • 6 C cheese (4 1/2 C cheddar, 3/4 C smoked gouda, 1/2 C parmesan, 1/4 C caramelized onion cheddar), grated or in tiny pieces
  1. In a large soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
  2. Once the butter has browned, add olive oil, let it get hot, then add the veggies and seasonings. Cook over medium heat, stirring occasionally, for about 15 minutes, or until veggies are fairly tender.
  3. Add 2 T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20 minutes.
  4. Add milk and cream. Heat until it’s hot, steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look as great). Remove from heat and whisk in cheese, a little bit at a time. Add 1 T balsamic vinegar. Taste and adjust seasoning as needed.


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