Broccoli Parmesan Cream Soup
OH my Goddess, this Broccoli Parmesan Cream Soup is beyond Easy to prepare. But, you do not have to let anyone know, because the taste is Grand with depth of flavor, that should take hours to reach. Here is a yummy soup that is ready in 30 minutes, or less start to finish.
1 Tablespoon unsalted butter
1/4 cup sweet onion, chopped
1 Tablespoon all-purpose flour
2 cups milk
1-inch of *aged cheese rind
4 ounces cream cheese, room temperature, cubed
1/2 pound Parmigiano – Reggiano cheese, grated
1 1/2 – 2 cups fresh broccoli, cooked, drained and chopped
1/4 teaspoon freshly grated nutmeg
kosher salt & pepper to taste
Place butter in heavy bottom medium size saucepan, add onion cook and stir 3-5 minutes, or until onions are transparent and tender. Whisk in flour, stir in and cook just a bit 1-2 minutes.
Add in milk, and cheese rind on medium heat 2-3 minutes, stirring frequently. Add cream cheese, cook and stir 3-4 minutes, until melted.
Add Parmigiano – Reggiano, broccoli, nutmeg, salt and pepper.
Cook and stir frequently until heated through, about 8-10 minutes.
Serves 4 Ladle in to bowls or big mugs, garnish with Parmigiano, serve with grilled cheese sandwiches, or garlic toast.
* 1-inch of aged cheese rind is the REAL Secret to this and other soups and sauces. This is were the depth of flavor comes from. You can remove the rind before serving, but it is not necessary.