Crema de brocoli & queso cheddar (Broccoli & Cheddar soup)


  • 1 onion finely chopped
  • 1 tablespoon butter
  • 3 tablespoon extra virgin olive oil
  • 1 cup heavy cream
  • 1 cup cold water
  • 1/4 cup corn starch
  • 3 cups chicken stock
  • 3 cups broccoli florets
  • 1 large carrot, diced
  • 2 1/2 cups old cheddar
  • 2 bay leaves
  • a pinch freshly grated nutmeg
  • salt and pepper to taste

Heat butter and oil over medium heat. Add onion and garlic and cook for 4 minutes. Slowly add heavy cream and the cornstarch dissolved in 1 cup cold water.

Add bay leaves and nutmeg, mix and cook for 5 minutes until it thickens a bit. Mix in 3 cups chicken stock, carrot and broccoli. Reduce temperature to low and let simmer until carrot and broccoli are tender, about 20 minutes.

Discard bay leaves and puree in a blender until smooth. Return to the pot and add Cheddar cheese. Whisk in until completely melted. Season with salt and pepper.

Serve hot with croutons.