Categories: Soup
Ingredients
- 1 1/2 lbs. broccoli crowns
- 2 tbsp. olive oil, divided
- 1 cup chopped sweet onion
- 2 garlic cloves, smashed and peeled
- 1 tbsp. all-purpose flour
- 1/8 tsp smoked paprika
- 4 cups chicken broth
- 2 cups cubed rye bread
- 1 cup shredded smoke Gouda cheese
- 2 tsp white wine vinegar
- 1/2 tsp salt
- 1/2 tsp ground white pepper
Directions
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Cut 1 1/2 cups bite-size broccoli florets and set aside. Coarsely chop the remaining broccoli.
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Heat 1 tbsp. oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add flour and paprika; stir to coat. Add broth and the chopped broccoli. Bring to a boil over high heat. Reduce to a gentle simmer and cook, stirring occasionally, until the broccoli is tender, 8-10 minutes.
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Meanwhile, make croutons: Toss bread with the remaining 1 tbsp. oil in a large skillet. Cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Transfer to a bowl.
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Puree the soup using an immersion blender. Return heat to low. Add cheese a little at a time, stirring constantly until it melts before adding more. Stir in the reserved broccoli florets. Cook, stirring occasionally, until they are bright green, 2-3 minutes. Stir in vinegar, salt and white pepper. Serve hot, topped with the croutons.