Gouda And Broccoli Soup Recipes
BROCCOLI SMOKED GOUDA SOUP
Make and share this Broccoli Smoked Gouda Soup recipe from Food.com.
Provided by Late Night Gourmet
Categories Cheese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a large pot on medium heat. Saute onions until they start to turn translucent, about 5 minutes. Add garlic and heat for another minute will stirring constantly. Stir in flour and cook for another minute while stirring constantly.
- Stir in chopped broccoli and potato, making sure to coat all pieces with the sauteed onion, garlic, and flour mixture.
- Add chicken broth and bring to a boil. Lower to medium heat and cook for another 20 minutes, or until broccoli and potato pieces soften. Stir in half-and-half.
- Transfer everything to a blender and blend until smooth.
- Return pureed mix to the pot. Stir in shredded gouda, Serve immediately.
Nutrition Facts : Calories 258, Fat 14, SaturatedFat 6.8, Cholesterol 37.8, Sodium 305.8, Carbohydrate 21.8, Fiber 3.7, Sugar 3, Protein 13.9
SMOKED GOUDA AND BROCCOLI FLATBREADS
There are equal amounts of cheese and broccoli on this flatbread, but it's the smoked Gouda that grabs your attention. Its buttery and lightly smoked flavor is accentuated by the scallions, which sweeten and brown as they roast. These are super speedy with the help of store-bought flatbread, naan or pocketless pita, but because the breads vary in size, adjust the quantity of topping to cover yours. (If you have extra toppings, make a melt on toast). Feel free to adapt with what you have: Swap out Gouda for another melting cheese like Cheddar or fontina; and for the broccoli, substitute spinach, kale, thinly sliced brussels sprouts or another quick-cooking vegetable.
Provided by Ali Slagle
Categories finger foods, sandwiches, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees and place a rack in the lower and upper third of the oven. In a large bowl, combine the Gouda, broccoli, scallions and oil. Season with salt and pepper, and stir to combine.
- Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.
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- Add olive oil to a large pot over medium-high heat. Add the chopped onion and sauté for 4-5 minutes, or until starting to soften. Stir occasionally. Add the chopped potato to the pot and continue to cook for an additional 4-5 minutes, stirring frequently. Add the minced garlic and cook for an additional 30 seconds. Sprinkle vegetables with flour and paprika and stir to combine. Add the water or vegetable broth to the pot with the chopped broccoli florets and bring to a boil. When boiling, reduce heat to low and simmer, covered, for approximately 20 minutes.
- Meanwhile, prepare the broccolini. Preheat oven to 400 F and line a large baking sheet with parchment paper. Toss broccolini with olive oil and sprinkle with salt and pepper. Bake for approximately 15-20 minutes, or until broccoli is tender.
- Puree the soup in batches using a high-speed blender, or use an immersion blender if you have one available. Return soup to the pot and add the shredded cheese. Stir well until cheese has melted and season with salt and pepper, to taste.
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- Prepare the soup: Heat the olive oil in a large stock pot or dutch oven over medium until shimmering. Add the onions, carrots, and celery, and saute until soft. Stir in the broccoli and heat for several minutes, until the florets turn bright green. Raise the heat to medium-high and add 3 cups of a vegetable stock. Bring to a boil, stir in the orzo, and reduce heat to maintain a gentle simmer.
- Prepare the veloute: Melt the butter in a medium sauce pan over medium. Stir in the flour to create a thin paste. Begin adding the 1 cup of vegetable stock, a little at a time, stirring all the while to incorporate and smooth out the flour paste. Continue heating until the sauce thickens and is creamy. Add the Worcestershire sauce and the mustard, combining well with the sauce. Remove the pan from the heat and add the cheese. Stir until melted and completely incorporated into the sauce.
- Use an immersion blender to smooth out the soup to your desired consistency. (I like to leave some large bits of broccoli florets for texture.) Pour in the veloute and stir well to combine. Taste, and add salt and pepper to suit.
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- Heat 1 tablespoon 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 to 10 minutes.
- Meanwhile, make croutons: Toss bread with the remaining 1 tablespoon oil in a large skillet. Cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Transfer to a bowl.
- Puree the soup in a blender, in batches if necessary, or use an immersion blender. (Use caution when pureeing hot liquids.) Return the soup to the pan over low heat. 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 to 3 minutes. Stir in vinegar, salt and white pepper. Serve hot, topped with the croutons.
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