The Chew: Broccoli & Cheese Soup Recipe

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The Chew: Broccoli & Cheese Soup

Actor and director, star of Life in Pieces Colin Hanks joined The Chew and immediately stabbed a cutting board with a knife, claiming he was ready to get cooking. The talented entertainer seemed calm and collected in the kitchen, as if he’s used to spending a lot of time there. He admitted that one year for Halloween he attended a party without a costume, wearing only authentic thick-rimmed glasses, and people assumed he was dressed as the Verizon guy. At least he wasn’t mistaken for his father, famous actor Tom Hanks! When Clinton Kelly asked Colin if he would like to help make Broccoli and Cheese Soup, he revealed that although he would enjoy it, his kids wouldn’t be a fan of the broccoli! But hey, that’s not too surprising! This soup recipe is absolutely delicious, however, and perfect for a cool, fall night.

To get the recipe, click next page.

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The Chew: Broccoli & Cheese Soup Recipe Ingredients

The Chew: Broccoli & Cheese Soup Recipe

Clinton Kelly and actor Colin Hanks prepared a delicious Broccoli and Cheese Soup to help warm you up from the inside-out! ([email protected] / Flickr)

For the Soup:

  • 2 tbsp unsalted butter
  • 2 cloves garlic – peeled, minced
  • 4 C chicken stock
  • 1/2 C gruyere cheese – grated
  • 2 tbsp olive oil
  • 1 onion – peeled, finely diced
  • 4 C broccoli florets – roughly chopped
  • 1/2 C cream
  • kosher salt and freshly ground black pepper

For the Roasted Broccoli Florets:

  • 1 C broccoli florets
  • 2 tbsp olive oil
  • kosher salt and freshly ground black pepper

For the Fried Onions:

  • canola oil – for frying
  • 1 C shallots – peeled, sliced thin
  • kosher salt

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The Chew: Broccoli & Cheese Soup Recipe Directions

For the Soup:

  1. Preheat a large heavy-bottomed pot over medium heat and add the butter and oil
  2. Add the onions and cook for about 5-6 minutes, stirring occasionally, until soft
  3. Add the garlic and cook an additional minute
  4. Add the chicken stock and broccoli, then bring to a boil
  5. Reduce the heat to medium-low and simmer about 5-6 minutes, until the broccoli is tender
  6. Remove from the heat and cool slightly
  7. Use an immersion blender or blender to puree the broccoli soup
  8. Put the pot over medium heat, add the gruyere cheese and the cream, then stir until heated through and the cheese has melted
  9. Season with salt and pepper to taste

For the Broccoli Florets:

  1. Preheat the oven to 425 degrees
  2. Put the broccoli florets on a baking sheet and drizzle with olive oil
  3. Season with salt and pepper
  4. Roast in the oven for 12-15 minutes, until crispy and golden-brown

For the Fried Onions:

  1. In a Dutch oven, fry the shallots until golden brown
  2. Drain the shallots on a paper towel-lined plate and season with salt

To Assemble:

  1. Divide the broccoli florets between the bowls
  2. Top with soup
  3. Garnish with fried onions

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