Broccoli Cheddar Soup and Jalapeño Cheddar Cornbread
Directions
- 1Chop one onion.
- 2Chop one Pueblo chili pepper.
- 3Shred two carrots.
- 4Chop three cups of broccoli.
- 5Dice six strips of bacon.
- 6Cook the diced bacon in a pot until fully cooked, then set it aside and leave the grease in the pot.
- 7Add 3 tablespoons of unsalted butter to the bacon grease and let it melt.
- 8Add the chopped onion and Pueblo chili to the pot and simmer.
- 9Add garlic and simmer.
- 10Add 3/4 cup of all-purpose flour to thicken and make a roux.
- 11Slowly add 4 cups of spicy chicken broth while whisking.
- 12Reduce heat to medium-low and slowly add 1 cup of whole milk and 1 cup of heavy whipping cream.
- 13Season the soup with salt, pepper, garlic, buttery herb, cayenne, smoked paprika, and nutmeg.
- 14Add carrots and broccoli to the soup and let it simmer for about 15 minutes.
- 15Shred 4 ounces of sharp cheddar and 4 ounces of sharp white cheddar cheese.
- 16Slowly mix the shredded cheese into the soup.
- 17Melt 1/2 cup of unsalted butter for the cornbread.
- 18Whisk together dry ingredients: 1 1/8 cup flour, 2/3 cup yellow cornmeal, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoon salt, and 1/2 cup white sugar.
- 19Whisk together wet ingredients: 1 cup buttermilk, 3 tablespoons heavy cream, 1/2 cup melted unsalted butter, and 2 eggs.
- 20Whisk the wet batter into the dry batter.
- 21Add 2 chopped jalapeños and 1 cup of cheddar cheese to the cornbread batter and fold it in.
- 22Scoop the cornbread batter into a muffin tin using an ice cream scoop.
- 23Top each cornbread muffin with more cheddar cheese and a slice of jalapeño.
- 24Bake the cornbread in the oven at 350°F (175°C) for 20 minutes.
- 25Brush honey butter on top of the cornbread.
- 26Serve the soup and cornbread.
- 27Garnish the soup with cheese, bacon bits, and parsley.
Ingredients
- 1 onion
- 1 Pueblo chili pepper
- 2 carrots
- 3 cups broccoli
- 6 strips bacon
- 3 tablespoons unsalted butter
- garlic
- 0.75 cup all-purpose flour
- 4 cups spicy chicken broth
- 1 cup whole milk
- 1 cup heavy whipping cream
- salt
- pepper
- garlic powder
- buttery herb seasoning
- cayenne pepper
- smoked paprika
- nutmeg
- 4 ounces sharp cheddar cheese
- 4 ounces sharp white cheddar cheese
- 0.5 cup unsalted butter
- 1.13 cup flour
- 0.67 cup yellow cornmeal
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoon salt
- 0.5 cup white sugar
- 1 cup buttermilk
- 3 tablespoons heavy cream
- 2 eggs
- 2 jalapeños
- 1 cup cheddar cheese
- honey butter
- parlsey
Equipment
knifecutting boardbowlgraterpotwooden spoonwhiskpanmuffin tinice cream scoopovencooling rackbasting brush
Tips
- When adding liquid to soup, be slow and steady with the pour, but hasty with the whisking.
- Dunk the cornbread in the soup as they pair perfectly together.
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