Broccoli Cheddar Soup With Puff Pastry Cheese Straws
Delight in a comforting bowl of creamy broccoli cheddar soup, a perfect blend of tender broccoli florets in a velvety cheese sauce, topped with crispy puff pastry cheese straws. This hearty and flavorful dish is sure to warm your soul with every savory spoonful.
— Constant Cookbook
Ingredients
- 3 tablespoons unsalted Land O’ Lakes butter
- ½ teaspoon red pepper flakes
- 1 shallot, diced
- 1 carrot, diced
- Kosher salt and freshly cracked black pepper to taste
- 3 tablespoons flour
- 3 cups chicken broth
- 2 cups Organic Valley whole milk
- 3 cups Birds Eye frozen broccoli florets
- 6 ounces freshly shredded cheddar cheese
- 1 sheet Frozen Pepperidge Farms Puff Pastry
- 2 tablespoons olive oil
- 1/3 cup shredded Parmesan cheese
Instructions
- Melt the butter in a heavy bottom Dutch oven. Add the red pepper flakes, shallots and carrot and sauté until soft. Season with salt and pepper.
- Add the flour on top and whisk to combine. Add the broth and cream and season with salt and pepper. Turn heat to medium high and bring to a simmer. Once simmering, reduce heat to medium and let simmer for 15 minutes.
- Add the broccoli florets and continue to simmer for 20 minutes until soft. Remove the pot from the heat and add the freshly shredded cheese in batches and stir until smooth. Season with salt and pepper.
- Using an immersion blender, blend the soup until either completely smooth or half creamy and half chunky. I prefer to leave some of the broccoli florets in large bites. Top with extra shredded cheese and serve with the puff pastry straws.
- To make the cheese straws, preheat the oven to 375 degrees F.
- Roll out the sheet of puff pastry on a lightly floured board until it's 10 by 12 inches. Brush the surface of the pastry with the olive oil. Sprinkle each sheet evenly with the cheese and season with salt, and some pepper.
- Cut the sheet crosswise with a knife 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
- Bake for 10 to 15 minutes, until lightly browned and puffed.
Nutrition
- Calories: 960 kcal
- Carbohydrate Content: 45 g
- Protein Content: 24 g
- Fat Content: 78 g
- Saturated Fat Content: 36 g
- Trans Fat Content: 0.3 g
- Cholesterol Content: 143 mg
- Sodium Content: 1518 mg
- Fiber Content: 4 g
- Sugar Content: 6 g
- Unsaturated Fat Content: 36 g
- Serving Size: 1 serving
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