| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
4-6 servings
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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
Ingredients
For the Soup
For the Croutons
Masters – Herb Waffles
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Instructions
For the Soup
- 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.
- Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
- 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
- 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.
- 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
- 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.
- 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.
- 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.
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