Serve immediately with the blanched broccoli florets. Add the cheddar cheese, and cook until the cheese is melted. Remove and discard the bay leaves, add the milk and cream, and continue to cook for another 2 minutes or until beginning to thicken. Add the bay leaves, bring to a simmer and cook, stirring occasionally, until the mixture thickens (about 8 minutes). Slowly add all of the stock (the 3 cups remaining, plus the cup used to blanch the broccoli), whisking constantly, until well-combined. Add the gum free flour blend, mix to combine and cook until the flour begins to smell nutty (about 2 minutes). Sauté the vegetables until the onion is translucent and the garlic is fragrant (about 6 minutes). Add the onion, garlic, carrots, salt and pepper, and mix to combine. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Saute onion in hot butter until translucent, about 5 minutes. In a large, heavy-bottom saucepan, place the butter and melt over medium heat. Melt 1 tablespoon butter in a skillet over medium-high heat. Remove the stock from the heat and set it aside. Remove the florets, place in a separate small bowl and set aside. Place the broccoli florets in the simmering stock and cook until just bright green (about 2 minutes). In a small, heavy-bottom saucepan, place about 1 cup of stock and bring to a simmer over medium-high heat. Separate the broccoli florets from the stems, and rinse them clean. :)Ĥ cups (32 fluid ounces) stock (vegetable or chicken)Ĥ tablespoons (56 g) unsalted butter, choppedġ/4 cup (35 g) basic gum free gluten free flour blend (23 grams superfine white rice flour + 8 grams potato starch + 4 grams tapioca starch/flour)ġ/2 cup (4 fluid ounces) heavy whipping creamĨ ounces sharp yellow cheddar cheese, shredded Instructions Allow the bread to cool before removing the tops, scooping out the soft insides and filling with the creamiest, dreamiest gluten free broccoli cheddar soup ever. Just shape the dough after its first rise into individual rounds, allow them to rise until doubled, then brush with melted butter and score the tops before baking. I have used my recipe for Gluten Free Texas Roadhouse Rolls to make them, and my recipe for Olive Garden-Style Gluten Free Soft Breadsticks from page 177 of GFOAS Bakes Bread. I couldn’t resist making some bread bowls to show you that, yes, gluten free baking can do that. Instead, I blanch the broccoli very quickly in some stock, juuuuust until it turns bright green. So to save the broccoli from that fate, I don’t cook it in the soup. No problem.Ī note about the broccoli: I believe that the very worst thing you can do to broccoli is to overcook it. You can start yours with an equal amount of extra virgin olive oil, though. A roux is just a fat-and-flour mixture that thickens liquids, and I like to start the roux in this soup with butter. And it’s that roux that does most of the thickening for us, not the cheese. It starts the way all good creamy soups start, with a roux. And it’ll fill you up without making you feel ugh stuffed. It can be ladled into a bowl quite easily, and delivered to your mouth spoonful by spoonful without a fuss. This gorgeous, creamy broccoli cheddar soup is, indeed, soup. Does it sound like taking a spoon to a heaping bowl of warm, melted cheese might be a delicious experience? Please for the love of Mike take my word for it: it’s not delicious past the first bite. Remove from heat gradually add cheese, stirring until the cheese melts.Ĭoarsely chop the cooked broccoli and stir into the soup.A proper gluten free broccoli cheddar soup is a beautiful thing-and it is not cheese fondue. Add the broth mixture, milk, salt and cayenne pepper to the pan bring to a boil, stirring frequently. In a medium bowl, whisk together the broth and flour. Bring to a simmer and cook until the soup has thickened, about 10 minutes. Stir in 1 teaspoon of salt, the stock and half-and-half. Add remaining 1 tablespoon oil to the pan and swirl to coat. Continue cooking for approximately 3 minutes, stirring periodically, to cook out the flour taste. Meanwhile, heat a large saucepan over medium-high heat. Roast until tender and browned, 18–20 minutes, stirring after 10 minutes. Toss together the broccoli and 1 tablespoon oil on the pan. Coat a large sheet pan with cooking spray.
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