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BROCCOLI AND CHEDDAR SOUP WITH PARSLEY OIL

BROCCOLI AND CHEDDAR SOUP WITH PARSLEY OIL

Preparation time: Between 30 and 60 Minuti

Nutritional information: 464 kcal / per serving

Course: First course

Geographic Area: Canada

Enviromental Impact: Moderate (0.61kg CO2 eq)

Recipe in partnership with:

Although cheddar cheese originated in England, Canada produces some of the best cheddar in the world. Typically made from cow’s milk, its natural color is between creamy yellow and off-white. However, since the 19th century, with the introduction of annatto seeds, it has Gained increasing popularity of orange cheddar. Cheddar, the ripening of which takes place from the inside out, is classified according to its seasoning: the more aged the cheese, the more intense its flavor. Canada’s central and eastern provinces are renowned for their dairy production, and the various cheeses are mainly produced in Ontario and Quebec.

Ingredients for 4 portions

  • Olive oil 15 ml
  • Broccoli, coarsely chopped 270 g
  • Onion, diced medium 50 g
  • Chicken broth (can be replaced with vegetable broth or water) 1 l
  • Garlic, chopped 7 g
  • 00 flour 30 g
  • Partly skimmed milk 650 ml
  • Bay leaf 1
  • Salt and pepper At will
  • Crumbled bacon (optional) To garnish
  • Aged cheddar cheese, coarsely grated 100 g
  • Slices of whole wheat bread 4 (50 g each)
  • Parsley, without stems, leaves blanched and cooled 50 g
  • Vegetable oil 100 ml

Preparation

1.

In a large saucepan or Dutch oven, heat oil over medium heat, then add onion and wilt until translucent. Combine the garlic and stir.
2.

Sprinkle in the flour and stir to make a roux.
3.

Slowly add the milk in four times, stirring thoroughly to prevent lumps from forming.
4.

Combine the broth, broccoli and bay leaf. Bring to a boil, then lower the heat. Let simmer for 25 minutes, until broccoli is tender.
5.

Remove the bay leaf and transfer the mixture with the broccoli to a blender, processing a small amount at a time to make a puree (note: set aside some of the liquid before blending. You can add it later if the mixture is too thick).
6.

Transfer the blended soup to a clean saucepan and let it simmer again over medium heat.
7.

Set aside 50 g cheddar for garnish. Pour the remaining cheddar into the soup, stirring well. Taste and adjust the seasoning with salt and pepper.
8.

In a clean blender put blanched parsley leaves and vegetable oil with a pinch of salt. Blend the ingredients until the mixture is smooth and bright green in color.
9.

Using a ladle, transfer the soup to bowls and garnish with some grated cheddar and, if you like, some crumbled bacon. Spread a teaspoon of parsley oil over the surface. Save the remaining oil for other uses.
10.

Serve the soup accompanied (as an option) by a slice of whole wheat bread.

Enviromental Impact

Moderate

Details

Per serving:

0.61kg CO2 equivalent

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.