This soup is the Best Hangover Cure EVER. Seriously. The cream, the cheese, the salt… mmmmm. Leftovers will be minimal. I used aged cheddar, parmesan, brie, but add whatever you’d like. I’d suggest making the cheddar a staple, and making sure that the cheeses you choose blend easily, but besides that- get creative!
- 6 tbsp butter
- 2 lbs fresh broccoli (stems & florets, cut into bite size pieces and separated)
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp terragon/thyme (either works
- 6 cups chicken stock
- 1 cup whipping cream (if you’d like to make this a touch healthier, I whisked milk with greek yogurt)
- 3 tbsp flour
- 1 cup aged cheddar cheese
- 1/2 cup parmesan
- 1/2 cup brie
- 5 slices processed cheese (Velveeta is best)
- 2 bay leaves
Put stock on to boil.
Melt 3 tbsp butter in large pot over medium heat. Add broccoli stems, onion & garlic. Sautee until soft & fragrant.
Add tarragon, bay leaves, and continue to sauté for another minute. Add stock, bring to a boil. Simmer until brocc stems are tender (about 15 mins).
Stir in cream. If your soup breaks at this point, it’s not the end of the world, the flour should bind it again.
Stir in processed cheeses (tearing the slices into small pieces makes this an easier step). Stir in cheddar, parmesan and brie.
Add salt & pepper to taste (because of the bitterness of the broccoli it might take quite a bit of salt, don’t be alarmed (also- the more hungover you are, the more salt you’ll want…)
Combine remaining butter and flour to make a paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets soften.
Garnish with cheese and serve.
This soup can be made a day in advance, however I would recommend keeping the florets out, and steaming them immediately prior to serving to keep their bright green colour.
Suggested wine pairing: Nice light Pinot Grigio.