Description
If you’re a fan of cheesy soups, Broccoli White Cheddar Soup with Cornbread Croutons is sure to hit the spot!
Ingredients
Cornbread
½ cup unsalted butter, melted and cooled slightly, plus extra for greasing
2 cups yellow cornmeal, preferably stone ground
1 cup unbleached all-purpose flour
⅓ cup sugar
4 tsp. baking powder
1 tsp. salt
1½ cups buttermilk, at room temperature
2 eggs, at room temperature, well beaten
Soup
1/2 cup butter
2 medium onions, chopped
1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp cracked black pepper
1/4 tsp nutmeg
3 cups chicken broth
3 cups milk (or half-and-half)
3 cups shredded cheddar
5 cups chopped fresh broccoli florets
Instructions
Preheat the oven to 400 degrees.
Grease a 9×13 inch metal baking pan.
In a large bowl, thoroughly stir together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix together the buttermilk, eggs, and melted butter until just combined.
Stir the wet ingredients into the dry ingredients just until combined.
Spread the batter in the prepared pan.
Bake until the edges are just beginning to pull away from the sides of the pan, about 18-20 minutes. Remove from oven. Set aside.
For the soup, in a saucepan, sauté the onion in butter until tender.
Stir in the flour, salt, pepper and nutmeg; cook and stir until smooth and bubbly.
Add chicken broth and milk all at once. Cook and stir until the mixture boils and thickens.
Add broccoli.
Simmer, stirring constantly, until broccoli is al dente and heated through.
Remove from the heat and stir in cheese until melted.
Cut cornbread into bite-sized pieces.
Top soup with cornbread croutons, shredded cheddar, salt and pepper, to taste.
Enjoy!
Notes
Have made this with both whole milk and half-and-half – both very good!
Of course, any cheddar works!
