Broccoli And Cheese Soup With Tarragon
serves 2-4
Here classic broccoli and cheese soup is elevated a little with the addition of leeks and tarragon. Monterey jack is a great melting cheese, as are fontina and gruyere -- either of which would be a nice substitute for the jack.
2 teaspoons unsalted butter
1 medium leek, sliced
1 cup half-and-half
2 cups low-sodium chicken broth
1 pound broccoli, cut into florets and coarsely chopped
1/2 cup coarsely grated Monterey Jack
1 tablespoon chopped fresh tarragon
1/2 teaspoon coarsely ground black pepper
prep: 15 minutes
total: 45 minutes
large saucepan
immersion blender
1. Prep all the ingredients. Melt the butter in a large saucepan over medium heat. Add the leeks and cook, stirring occasionally, until soft, 3-5 minutes. Sprinkle the leeks with the flour and cook, stirring often, 2-4 minutes.
2. Stir in the half-and-half and bring the mixture to a gentle simmer. Stir in the the chicken broth and bring to a simmer again, stirring often. Add the broccoli and bring to a boil. Reduce the heat and simmer until the broccoli is tender, about 10 minutes.
3. Remove the pan from the heat and stir in the cheese, tarragon and pepper. Using an immersion blender, purée the soup until smooth. Add salt and more black pepper to taste.
