I played with this idea for a while. How do you make a soup with cheese that can be served cold or hot. I can tell you that using a roux to thicken it is a mistake because cold it sets up like a thick pudding. I also wanted to make it gluten-free free so the roux is out. Cornstarch and water also doesn’t work because your saliva breaks down the cornstarch. So I decided to go as minimal as possible and preserve the fresh clean tastes of the mild raw milk cheddar from Full Circle Creamery and my Hometown Harvest broccoli. The answer was simple. Literally, this recipe has just 4 ingredients but is awesome. This recipe is lacto-vegetarian and gluten-free.
Broccoli and Cheddar Soup
Yield: 2 servings
7 oz. broccoli
2 cups (16 fl. oz.) water
1 vegetable bouillon cube
4 oz. white cheddar (raw milk preferred)
Heat water in a saucepan. Add bouillon cube and dissolve. Add broccoli and shredded cheddar. Cook till broccoli is tender then transfer to a blender to puree. This soup is great hot or chilled.
© 2012 Aron David Bradley