Broccoli Cheddar Soup with Fried Cheese Curds.
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Half Baked Harvest · by Tieghan Gerard★ 4.5 (24)

Broccoli Cheddar Soup with Fried Cheese Curds.

NUTRITION · PER SERVING60M COOK
CAL 61%·PRO 100%
CARBS 51G17% OF CAL
4G FIBER0G ADDED0G INTRINSIC35G OTHER12G TOTAL SUGAR
FAT 84G62% OF CAL
48G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy broccoli and cheddar soup thickened with roux and topped with crispy fried cheese curds. Warm, comforting, and decadent.

mainamericansoup
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Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons unsalted butter
  • 2 tablespoon olive oil
  • 1 small onion (chopped)
  • 2 cups button mushrooms (finely chopped)
  • ¼ cup all-purpose flour
  • 3 cups milk (I used 2% - I also love using canned coconut milk)
  • 2-3 cups low-sodium chicken broth
  • 4 cups broccoli florets (about 1 head)
  • 1 large carrot (diced)
  • 2 leaves bay
  • 1 tablespoon fresh thyme (chopped)
  • ¼ teaspoon freshly grated nutmeg
  • kosher salt and freshly ground pepper
  • 2½ - 3 cups grated sharp white or yellow cheddar
  • 4 7- inch sourdough bread boules (round loaves)
  • 1 cup flour
  • 1/2 teaspoon salt
  • pinch of cayenne
  • 1 cup pumpkin beer
  • 1 egg
  • 2 pounds fresh cheese curds
  • canola or vegetable oil (for frying)
PREP
30M
SODIUM
1776MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.