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Broccoli Cheddar Soup with Pan-Fried Croutons

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 Broccoli Cheddar Soup with Pan-Fried Croutons
Recipe for the week of September 30-October 4, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
4-6 servings
Ingredients
For the Soup
  • 4 tablespoons butter
  • 1 yellow onion chopped
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
  • 3 garlic cloves minced
  • ¼ cup all purpose flour
  • 2 cups milk
  • 2 cups vegetable broth
  • 2 pounds broccoli chopped
  • 1 carrot peeled and finely chopped
  • ½ teaspoon Dijon Mustard
  • 8 ounces shredded cheddar cheese
For the Croutons
  • 4 slices white bread cubed
  • 1 tablespoon olive oil
  • Pinch garlic powder
  • ¼ teaspoon Salt
  • Dash black pepper
Masters – Herb Waffles
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Dash garlic powder
  • ½ teaspoon Salt
  • 1 teaspoon dried parsley
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried tarragon
  • 1 ½ cups shredded Gouda cheese
  • 2 cups buttermilk
  • 3 eggs separated
  • ⅔ cup sour cream
  • ½ cup vegetable oil
  • 3 eggs separated
  • ⅔ cup sour cream
  • ½ cup vegetable oil
Instructions
For the Soup
  1. Melt the butter in a large pot over medium heat. Add the onion, salt, and black pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.
  2. Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
  3. Gradually add the cheese, stirring after each addition, until all the cheese is melted, and the soup is creamy. Season to taste and serve with croutons.
For the Croutons
  1. In a large pan, melt the butter and olive oil together over medium heat. When the foaming subsides, add the bread cubes and toss frequently until all pieces are coated.
  2. Continue stirring until all pieces are golden brown and crisp, about 5-10 minutes. Toss the hot croutons with the seasonings until evenly distributed.
Masters Only
  1. In a mixing bowl, stir together the flour, baking powder, baking soda, garlic powder, salt, parsley, rosemary and tarragon. Stir in the shredded Gouda. Set aside.
  2. In another bowl, mix together the egg yolks, buttermilk, sour cream and vegetable oil until well blended. Pour the wet ingredients into the flour mixture and stir until just blended. In a separate clean bowl, whip the egg whites until stiff peaks form. Fold into the waffle batter.
  3. Heat the waffle iron, and grease with cooking spray. Use the recommended amount of batter for each waffle according to your iron. Close the lid and cook until golden brown.