Dragonfly's Broccoli Asiago Soup with Dun Dried Tomato

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by Melissa Jones

wfaa.com

Posted on January 12, 2012 at 9:03 AM

3          each                Broccoli Stalks and tips sliced
1          each                Yellow Onion Small Diced
3          each                Peeled Garlic Cloves Minced
1          each                Stalk Celery Small Diced
2          tbls                  Whole Unsalted Butter
1          qt                     Chicken Stock
1          qt                     Heavy Whipping Cream
2          cups                 Asiago Cheese Grated
1 ½      cups                 Sun Dried Tomatoes Small Diced

Kosher salt and black pepper to taste

In a Hot Heavy Gauged Stainless steel sauce pot or enamel coated cast iron pot, melt butter and season and sauté onion, garlic and celery until onion is translucent. Once onion is translucent, add in chicken stock and bring to a boil. Reduce volume by half and add in heavy cream and broccoli, season once more and bring back to a boil. Simmer until broccoli is soft and cream has reduced by half in volume. Remove from heat and fold in asiago. Puree until smooth in blender. Fold in Sundried tomatoes and taste. Adjust seasoning as needed, taste again. 
Wash, rinse, repeat until flavor is where you want it.
Serve and enjoy.
Serves 4

 

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