Broccoli Cheddar Soup Pastina
Serves 1
Directions
- 1Sauté your mirepoix (onion, carrot, celery) with butter and a pinch of salt and pepper until soft.
- 2Add grated garlic and deglaze with white wine.
- 3Add the pastina and toast it a bit.
- 4Pour in the chicken broth.
- 5Bring to a boil, then reduce to a simmer.
- 6Add in chopped broccoli and season with a pinch of salt.
- 7Let simmer for about 10 minutes.
- 8Once everything is tender, add in the cream.
- 9Add cream cheese if using.
- 10Add your shredded cheeses (sharp cheddar and Gruy re).
- 11Give it a taste and add more salt or pepper if needed.
Ingredients
- 1 tbsp unsalted butter
- 0.5 small onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, grated or minced
- 1 cup pastina (or acini di pepe)
- 0.25 cup dry white wine (like Sauvignon Blanc)
- 3.5 cups chicken or vegetable broth
- 1 head broccoli (~2 cups florets), finely chopped
- 0.5 cup half & half or heavy cream, room temperature
- 1 cup sharp cheddar cheese, freshly shredded
- 0.5 cup aged white cheddar or Gruy re, freshly shredded
- 2 oz cream cheese (optional, for extra creaminess)
- 0.25 tsp smoked paprika
- 1 pinch cayenne (optional)
- 1 pinch nutmeg (optional)
- 1 pinch Kosher salt
- 1 pinch freshly cracked black pepper
- 1 squeeze fresh lemon juice, to finish (optional)
Equipment
panwooden spoonmicroplane graterspoon
Tips
- Blend the mirepoix for a super smooth consistency.
- Adjust salt and pepper to taste.
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