Broccoli cheese soup from Serious Eats by J. Kenji López-Alt

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Notes about this recipe

  • imaluckyducky on November 30, 2023

    5 enthusiastic stars with modifications. Used all the vegetables in the recipe, increased the amount of broccoli to 1000g, increased broth to 3 cups, and used Kraft sharp cheddar and the smoked spicy pepper Gouda from Aldi. Instead of using the immersion blender for the cheese, tripped the hot sauce, used about 3tsp of sodium citrate dissolved into the soup—-works SO much better at not having a gritty texture. Served with slices of no-knead bread that was toasted with some evoo and garlic. Need to use the sharpest cheddar you can find for the best cheesy flavor.

  • PinchOfSalt on March 20, 2017

    used 1 1/4 teaspoons of sodium citrate added to the soup base instead of potato. The sodium citrate was dissolved in the soup base before the cheese was added. It worked like a charm. Also, I roasted the broccoli on a baking sheet instead of searing it on the stove. That may not have been an improvement. Overall the soup was good but not amazing. It did not seem very cheesy to me.

  • meggan on February 13, 2017

    Creamy, cheesy - just what we were looking for on a blizzard day.

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