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.**
Servings Prep Time
4-6servings 10minutes
Cook Time
35minutes
Servings Prep Time
4-6servings 10minutes
Cook Time
35minutes
Ingredients
For the Soup
  • 4tablespoons butter
  • 1 yellow onionchopped
  • ½teaspoon Salt
  • ¼teaspoon black pepper
  • 3 garlic clovesminced
  • ¼cup all purpose flour
  • 2cups milk
  • 2cups vegetable broth
  • 2pounds broccolichopped
  • 1 carrotpeeled and finely chopped
  • ½teaspoon Dijon Mustard
  • 8ounces shredded cheddar cheese
For the Croutons
  • 4slices white breadcubed
  • 1tablespoon olive oil
  • Pinch garlic powder
  • ¼teaspoon Salt
  • Dash black pepper
Masters – Herb Waffles
  • 2cups all purpose flour
  • 2teaspoons baking powder
  • 1teaspoon baking soda
  • Dash garlic powder
  • ½teaspoon Salt
  • 1teaspoon dried parsley
  • ½teaspoon dried rosemary
  • ¼teaspoon dried tarragon
  • 1 ½cups shredded Gouda cheese
  • 2cups buttermilk
  • 3 eggsseparated
  • ⅔cup sour cream
  • ½cup vegetable oil
  • 3 eggsseparated
  • ⅔cup sour cream
  • ½cup 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.