Creamiest of the Creamy Broccoli Soup

 This was from an Alex Guarnaschelli cookbook I got a while back and I just found a picture that I took of it on my phone. The photo is quite blurry, hence, I need to save it somewhere else where I can read it on a clearly. 

I love this recipe because roasting the broccoli makes it extra broccoli flavored. The red pepper flakes add just the right amount of heat. The large amount of cream helps taper the heat. The low amount of ingredients and hands on steps is amazing. 

I also love this because I freeze broccoli before it goes bad if I get too much at the store, and this works perfectly fine with frozen broccoli.  

Creamiest of the Creamy Broccoli Soup

Serves: 4 to 6

Time: 30 minutes

Ingredients:

    4 tablespoons extra-virgin olive oil

    5 medium garlic cloves, thinly sliced

    1 teaspoon crushed red pepper flakes

    Kosher salt and freshly ground black pepper

    1 1/2 to 2 pounds broccoli, cut into 2-inch florets

    2 cups chicken stock

    2 tablespoons unsalted butter

    2 1/2 cups heavy cream

    3/4 to 1 cup shredded sharp cheddar cheese, to taste

    2 tablespoons full-fat sour cream

Steps:

1. Preheat oven to 425 degrees.
2. Roast the broccoli: In a medium bowl, combine the olive oil, garlic, and red pepper flakes, and season with salt and pepper. Add the broccoli florets and toss to coat. Transfer the broccoli mixture to a baking sheet, spreading it out in a single layer. (Keeping the florets in a single layer increases their exposure to the heat, which allows for even caramelization and a sweet, nutty flavor). Put the baking sheet in the hot oven and roast the broccoli for 10 to 15 minutes. Check the broccoli and if certain florets are beginning to brown faster than others, toss gently to prevent burning. Roast until all edges of broccoli are beginning to brown and become tender, another 10 minutes. Remove from the oven. Season to taste with salt and black pepper. 
3. Make the soup: In a soup pot, heat the stock, butter, and cream over medium heat until simmering. Add the broccoli and simmer for 3 to 5 minutes. Puree the soup, in batched, in a blender until smooth. Return the soup to the pot, taste for seasoning, and stir in the cheddar and sour cream until melted. Serve immediately. 

EAT