Broccoli Cheddar Soup with Fried Cheese Curds
This hearty and comforting soup is perfect for a cold winter day. The creamy cheddar cheese soup is full of tender broccoli and carrots, while the crispy fried cheese curds add a fun and flavorful touch.
This hearty and comforting soup is perfect for a cold winter day. The creamy cheddar cheese soup is full of tender broccoli and carrots, while the crispy fried cheese curds add a fun and flavorful touch.
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1 egg
- 1 small onion chopped
- 1 tablespoon fresh thyme chopped
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoon olive oil
- 1 cup flour
- 3 tablespoons unsalted butter
- 2 cups button mushrooms finely chopped
- 3 cups milk (i used 2% - i also use canned coconut milk)
- 2-3 cups low-sodium chicken broth
- 4 cups broccoli florets (about 1 head)
- 1 large carrot diced
- 2 bay leaves
- kosher salt and freshly ground pepper
- 2 1/2 - 3 cups grated sharp white or yellow cheddar
- 4 7- inch sourdough bread boules (round loaves)
- fried cheese curds:
- pinch of cayenne
- 1 cup pumpkin beer
- 2 pounds fresh cheese curds
- canola or vegetable oil for frying
- Carbohydrate 49.7538620908705 g
- Cholesterol 22.8975 mg
- Fat 10.5960141674971 g
- Fiber 1.59514584897591 g
- Protein 2.46903375101835 g
- Saturated Fat 5.78402341678477 g
- Serving Size 1 1 Serving (375g)
- Sodium 407.36066679316 mg
- Sugar 48.1587162418946 g
- Trans Fat 0.73194616672177 g
- Calories 296 calories
Step-by-step
Heat the butter and olive oil in a large dutch oven or pot over medium heat. Add the onion and mushrooms and cook until tender, about 10 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk and broth until smooth. Add the broccoli, carrots, bay leaves, thyme, cayenne, nutmeg, salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 15-20 minutes.
Once the broccoli is tender, remove at least half of the broccoli florets and the bay leaves from the the soup. Puree the remaining soup in batches in a blender until chunky-smooth. Return the soup to the pot, add back the reserved broccoli and melt in the cheese over medium heat. Divide the soup among the bread bowls or regular bowls and top with fried cheese curds.
Add the oil to a heavy bottom pot about an inch up the sides. Bring the oil to 375 degrees F. In a bowl, combine the flour, salt and cayenne. Whisk in the beer and egg until a smooth batter forms. Working in batches dip a handful of curds through the batter and then carefully add them to the hot oil. Fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels and serve hot atop the warm soup.
- Heat the butter and olive oil in a large dutch oven or pot over medium heat.
- Add the onion and mushrooms and cook until tender, about 10 minutes.
- Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk and broth until smooth.
- Add the broccoli, carrots, bay leaves, thyme, cayenne, nutmeg, salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 15-20 minutes.
- Once the broccoli is tender, remove at least half of the broccoli florets and the bay leaves from the the soup. Puree the remaining soup in batches in a blender until chunky-smooth. Return the soup to the pot, add back the reserved broccoli and melt in the cheese over medium heat.
- Divide the soup among the bread bowls or regular bowls and top with fried cheese curds.
