Cheese and broccoli soup with Black Bomber

Soupe au fromage et au brocoli avec Black Bomber

Cette soupe crémeuse aux légumes est enrichie d'une touche savoureuse grâce au Black Bomber, notre cheddar extra-vieux primé. Avec du brocoli tendre, des carottes coupées en dés et de la moutarde de Dijon acidulée, ce bol réconfortant est idéal p...

60 Minutes

4 Personnes

Ingrédients

4 tbsp unsalted butter
1 medium yellow onion, chopped
½ tsp sea salt
Freshly ground black pepper, to taste
3 garlic cloves, chopped
30g plain flour
480ml whole milk or unsweetened almond milk
480ml vegetable stock
300g broccoli florets, chopped
1 large carrot, julienned or finely chopped
½ tsp Dijon mustard
200g Black Bomber, grated
Croutons, if desired

In a large heavy pan or Dutch oven/casserole dish, melt the butter over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper. Cook, stirring occasionally, for about 5 mins, until the onion softens and becomes translucent.
Stir in the chopped garlic and cook for 1 min. Sprinkle in the flour and whisk continuously for 1-2 mins, until the mixture turns golden and the flour is cooked through.
Gradually add the milk, whisking constantly to ensure there are no lumps. Continue whisking until the mixture thickens slightly.
Pour in the vegetable stock and stir to combine. Add the chopped broccoli florets and carrot. Stir in the Dijon mustard and bring the mixture to a simmer. Let it cook for 15-20 mins, or until the broccoli is tender.
Gradually stir in the grated Black Bomber, a little at a time, ensuring the cheese is fully melted and incorporated into the soup before adding more. Keep stirring until all the Cheddar has melted and the soup is creamy.
Ladle the soup into bowls – and top with crunchy croutons if desired.

Article utilisé dans cette recette

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Bombardier noir

Cheddar extra-vieux

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