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Broccoli Soup au Gratin – Thin to Win!

It was one of those weeks. The holiday pushed me off schedule by a day; they’re doing construction next door, which means I can’t record at certain times; and if that wasn’t enough, this amazing looking soup was a total disaster – a temporary disaster – but a disaster nonetheless.

The good news is, I saved it in the end, and hopefully we’ll all be better for it. Turns out a cheesy crouton, like one you’d enjoy on a French onion soup, is a terrible idea, if your soup is extra thick, and bordering on a purée.

I came close to tossing everything, and ordering pizza, but what kind of example would that set? So I thinned it out, passed it through a fire mesh strainer, and give it another try. This made it significantly better, and the ingredient amounts seen below have been adjusted, so you should get a texture similar to my final version.

I’m not sure when/if I’ll try this again, but if I do, I’ll use small croutons, so I can eat it without drenching all the cheesy bread with the first few bites. While I officially hope you give this a try soon, I secretly hope you experiment with better soup choices to use this potentially great technique. Enjoy!  

Ingredients for 6 portions:

2 tablespoon melted unsalted butter

1 large onion, diced

2 teaspoons kosher salt, plus probably more to taste

2 pounds broccoli, trimmed

5 to 6 cups broth, or as needed to adjust texture

1/2 cup heavy cream

pinch freshly grated nutmeg

freshly ground black pepper to taste

cayenne to taste

6 round crispy croutons the same size as your crock (or 3 cups of little salad croutons)

3 cups shredded sharp cheddar, gruyere, or combination of the two
*Note: Be sure to adjust with more broth if need be, as well as pass the soup through a fine mesh strainer to achieve a finer texture.

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