TGIF's Broccoli Cheese Soup
- Carbohydrate 58.7734731859896 g
- Cholesterol 3838.84 mg
- Fat 789.298037769525 g
- Fiber 1.95506196442958 g
- Protein 942.630782733301 g
- Saturated Fat 242.826591835058 g
- Serving Size 1 1 Recipe (5518g)
- Sodium 4749.05110531638 mg
- Sugar 56.8184112215601 g
- Trans Fat 65.583626855075 g
- Calories 11356 calories
Step-by-step
- In a large boiler mix chicken broth, water, half & half, cheese, flour, onion and Stir well until all lumps of flour are broken up.
- On stovetop, set temperature to a medium heat. Bring soup to a boil, once boiling, reduce heat to low. Add broccoli and simmer for 15-20 minutes or until broccoli is tender.
- Serve in a soup bowl or cup with shredded cheese and parsley on top.
The Danger of Scorched Dairy
Many home cooks mistakenly add dairy products to a high-heat pot alongside starches, which frequently leads to scorched proteins and a gritty mouthfeel. Incorporating half-and-half and processed cheddar slices requires gentle thermal management so the milk solids remain stable rather than separating into unpleasant curds. Whisking the flour thoroughly into the initial cold liquid phase before applying any burner heat prevents lumps from forming around the dry seasoning particles.
The Evolution of Pub Soups
Velvety vegetable potages thickened with roux emerged from mid-century American casual dining establishments seeking dependable comfort food offerings that utilized inexpensive brassicas. Broccoli gained immense culinary traction during the late twentieth century as agricultural yields expanded and freezing technology improved year-round availability. Traditional tavern iterations relied heavily on heavy cream or cheese blends to mask the slight bitterness inherent in cruciferous stems.
Adjusting Yields and Pot Sizes
Dividing this formulation into smaller portions requires monitoring evaporation rates closely since reduced liquid volumes thicken faster under identical thermal inputs. Doubling the batch necessitates a heavy-bottomed stockpot holding at least eight quarts to prevent boiling over during the starch gelatinization phase. Simmering the bite-sized florets for exactly fifteen to twenty minutes ensures the cellular walls soften adequately without turning the vibrant green pigments into an olive drab shade.
