Dive into this Broccoli Cheese Soup in comfort with our latest culinary creation and soup tutorial: the Ultimate #broccoli #cheese #soup ! 🍲✨ Delicious and Gluten Free. This isn’t just any soup; it’s a hug in a bowl, guaranteed to warm your heart and tickle your taste buds and it happens to be #glutenfree too. Whether you’re a seasoned chef or a kitchen newbie, this recipe is designed to bring joy and deliciousness to your table. 🌟 Join me, your friendly neighborhood chef from Oggi Mojo Kitchen, as I guide you through the simple steps to achieve soup perfection. 🍴👩🍳 With a couple of decades of experience and a passion for making food that makes us all happy, I’m here to ensure your cooking adventure is as fun as it is flavorful. So, grab your spoon, and let’s make magic happen in the kitchen! 🎩🥄 Don’t forget to hit that like button if you enjoy the video and subscribe to Oggi Mojo Kitchen for more mouthwatering recipes that’ll make you say “Oggi Mojo!”
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Chapters
00:00 Intro
00:13 Soup Ingredients Prep
01:14 Cooking the Soup Step 1
01:54 An Important step cooking
02:36 How to prepare the Broccoli Florets
03:00 Blending the Soup
03:29 Adding the dairy and our mistake
04:17 Final Touches
05:17 Our Restaurant
05:29 Taste Test and out Thoughts
hey food adventurers welcome back to OG Mojo kitchen where we turn everyday ingredients into extraordinary dishes today we’re diving into a creamy cheesy Delight that’s perfect for any season broccoli cheese soup so grab your spoons and let’s get cooking for this soup tacular Journey you’ll need a short list of ingredients that make this an incredible soup it is the much beloved broccoli cheese soup from our restaurant Cafe C5 first up gather the ingredients because this is how we make the rest of the recipe come together in a snap notice the vegetables are only cut to small sizes don’t worry about chopping them too small you’ll see why in just a bit so far you’ve seen us chop up 60 ml or 6 tbsp of garlic 240 ML or 1 cup of red onion and also carrots then the stem of the broccoli broccoli is a total of 1 kg or about 2 lb but a little more won’t hurt I hear you asking what about the floret right now we’re only using the stem because the fettes will be reserved and added later keep watching to see why we do it this way follow our lead and trim off the fuet at the stem as close to the little thin legs of the fet as possible once the vegetables are prepped add some olive oil to the pan and simmer the onion and garlic until it’s fragrant but keep the heat on a medium low avoiding High temps this is how we avoid any off flavors from cooking it too fast or having it burn even slightly and then add the rest of the vegetables give it a good stir simmer it for a few minutes and then the sace drop a stick of butter in after a few moments of simmering let’s add the spices in any order we happen to add it in this order 45 M or 3 tbsp sugar 15 mL or 1 tbsp salt 20 ml or 1.5 taspo pepper 15 mL or 1 tbsp paprika 1 ml or 1/4 tpoon cayenne and 15 mL or 1 tbsp stone ground mustard what follows is an important step let these spices simmer for several minutes on in loow as the spice warms the beautiful flavors and Aromas impart into the dish this develops a more complex flavor than just adding spice and moving on this is one trick you should repeat in most if not all your recipes now add 60 ml or 1/4 cup of rice vinegar 840 ml or 3 and 1/2 cups water and 30 ml or 2 tablespoons of a high quality vegetable bullion now don’t let the oddl looking sauce put you off it’s ugly now but will be beautiful in just a bit while it simmers slowly prepare the broccoli fetes we are trimming them down to thin short strips don’t discard any of those little delicious fet balls the reason we are preparing this part separately is for this reason the stems will become a part of the sauce giving it a classic green tint and gentle broccoli flavor while the fluorites will be intacted and plenty throughout the soup giving it texture and a delectable visual appeal when the simmering vegetables are soft puree it you could use an immersion blender but we like the Dinger blender let it run until it’s pureed to a saucy consistency without any lumps move the pureed sauce back to the waiting pan add the fettes and 120 ml or a half cup of water we don’t want to get off on a tangent about the cheese but we do love organ cheese use it for that ooey gooey goodness add tilok or Bannon cheese either are good choices after we have 10 cups shredded we add 120 M or 2 cups heavy cream and 440 M or 4 cups of whole milk and there I made a mistake you’ll see why now next we add 60 ml or 1/4 cup of potato flour let’s back up now this is it we can’t show you the right way but we can’t explain back at the addition of the whole milk we should have reserved 120 M or a/2 cup added 840 M or 3 and 1/2 cups and whisk the potato flour into the remaining 120 ml here’s why the slightly warm broth Clump the flour into little flour balls after about 5 minutes of finding them all and breaking them down we can finally move on add another stick of butter continuing to heat slowly until the flates are tender add the cheddar and then 240 M or 1 cup of cotilla cheese so far the rice vinegar in this cotilla cheese add a nice fold of flavor to the soup slowly simmering the spices in the butter hold out the full flavors of the spice revealing more complex flavors keep simmering this slowly we’re almost done we like this recipe soupy if you want it richer you could do one of these things or do both first you could replace the half and half with an equal amount of that heavy cream then you could also add more cheddar cheese add a cup at a time letting it melt and blend into the seed add more until you’re in love with the cheesiness as it thickens your soup is Happy give it a taste and adjust any spices to your liking this bowl of broccoli cheese soup looks and smells great we do like some buttered toasted bread with our soup and an additional garnish of cotilla if you can’t find cotilla in your Supermarket you could also use parmesan regana would be a better option as the flavor is closer to that of cotilla another soup we love that was also a hit at our restaurant was this delicious salmon chowder it was great on a cold day with some oyster crackers and Tabasco with only a few ingredients it comes together quickly and now the moment we’ve all been waiting for the taste test let’s dive in M this is comfort in a bowl the creamy texture the rich cheesy flavor and the freshness of the broccoli come together in Perfect Harmony what do you think we love it watch this over here now there you have it a broccoli cheese soup that’s sure to warm your heart and fill your stomach you probably know what to press below so you never miss a beat in the ojim Mojo kitchen until next time keep cooking with love and a dash of Mojo