Directions
- 1Sauté mirepoix (finely diced onion, carrot, and celery) with butter, a pinch of salt, and pepper until soft.
- 2Add grated garlic and deglaze with white wine.
- 3Add pastina to toast it a bit.
- 4Pour in chicken broth.
- 5Bring to a boil, then reduce to a simmer.
- 6Add chopped broccoli and season with a pinch of salt.
- 7Simmer for about 10 minutes.
- 8Once everything is tender, add cream (and cream cheese if using).
- 9Stir in shredded sharp cheddar cheese and Gruyère.
- 10Taste and adjust seasoning with salt and pepper as needed.
Ingredients
- 1 tbsp unsalted butter
- 2 tbsp unsalted butter
- 0.5 small onion
- 1 medium carrot
- 1 celery stalk
- 2 cloves garlic
- 3 cloves garlic
- 1 cup pastina
- 0.25 cup dry white wine
- 3.5 cups chicken or vegetable broth
- 2 cups broccoli florets
- 0.5 cup half & half or heavy cream
- 1 cup sharp cheddar cheese
- 0.5 cup aged white cheddar or Gruyère
- 2 oz cream cheese
- 0.25 tsp smoked paprika
- 1 pinch cayenne
- 1 pinch nutmeg
- Kosher salt
- freshly cracked black pepper
- fresh lemon juice
Equipment
panwooden spatulamicroplane graterspoon
Tips
- Blend the mirepoix for a super smooth texture.
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