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Such a yummy soup.. I used 5 cups of broth, and a bit less butter overall. Used a nice extra sharp white cheddar with a little bit of swiss cheese. Not sure why but I couldn't get a nice crust on the top while it was under the broiler, the cheese seemed to sink to the bottom. Either way, it was delicious.
We enjoyed this soup very much! I followed lazyme's lead and used my immersion blender to puree part of the soup. Still not being as creamy as we like our broccoli soup, I added the 2 cups of cheddar cheese given in the ingredients list + 1 extra cup of cheddar directly into the soup, melting and blending to give this soup a delightfully creamy and cheese texture! Not having any fresh tarragon on hand, I used 1/2 tsp of dried tarragon and also used half and half instead of the whipping cream. I served with crispy crust French rolls. The soup was wonderful, lazyme!! Thank you so much for another wonderful recipe : )
I loved that gooey cheese broiled on top. I did stir it all together when I ate it so there was cheese in every spoonful. Definitely use fresh tarragon, no doubt about it. I cut the butter for sauteeing down to 4 tbsp and also took your suggestion to partially blend the soup. Thanx for posting this. It was wonderful!