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Young Asiago & Broccoli Soup with Black Pepper Croutons


Young Asiago and Broccoli Soup with Black Pepper Croutons

Our broccoli-cheese soup is made brighter and a bit more elegant than the classic version from childhood with peppery homemade croutons, crumbles of Asiago, and a dash of fresh lemon.
Servings 4

Ingredients
  

  • 4 tablespoons butter divided
  • 2 cups diced country bread
  • Salt and black pepper to taste
  • 1 medium onion chopped
  • 1 medium russet potato peeled and diced
  • 2 stalks broccoli stems and florets
  • chopped separately
  • 6 cups chicken or vegetable stock
  • cups cubed Asiago
  • 2 teaspoons fresh lemon juice

Instructions
 

  • Warm 2 tablespoons butter in a large, heavy skillet over medium heat. Add the diced bread and cook, tossing, until toasted and golden brown, about 10 minutes. Season generously with salt and pepper to taste. Set aside.
  • Warm the remaining butter in a medium saucepan over medium heat. Add the onion and sauté, stirring frequently, until tender and translucent, about 8 minutes. Add the potato, broccoli stems, and stock. Bring to a boil. Reduce the heat to low and simmer 10 minutes. Add the broccoli
  • florets, and simmer until the broccoli is very tender, about 10 minutes.
  • Stir in the Asiago. Season with lemon juice and salt and pepper to taste. Remove the pot from the heat. Puree the soup in a blender, adding more stock or water if necessary to yield a smooth consistency. Spoon each serving into a bowl, and float the croutons on top.

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Caroline Wright

Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.

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