Brrrrrr! On a chilly day like today, I’m pretty sure all anybody wants is to sit somewhere cozy and enjoy a delicious bowl of soup. I stumbled upon this recipe on TasteSpotting.com and thought I’d do everyone a solid and share!
Use a fairly young gouda, aged no more than a year, to keep the soup from becoming grainy.
for the soup
1 tablespoon olive oil
1 small onion, diced
1 medium carrot, diced
1 stalk celery, diced
2 to 3 broccoli heads (about 12 ounces), florets only
3 cups vegetable stock
1/2 cup orzo pasta (I used orzo corn pasta)
salt and pepper to taste
for the veloute
3 tablespoon butter
3 tablespoons flour (or 2 tablespoons coconut flour)
1 cup vegetable stock
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1 cup gouda, grated
1/2 cup melting cheese, such as fontina, sliced into small cubes (or grated, if it can withstand the grater)
Prepare the soup: Heat the olive oil in a large stock pot or dutch oven over medium until shimmering. Add the onions, carrots, and celery, and saute until soft. Stir in the broccoli and heat for several minutes, until the florets turn bright green. Raise the heat to medium-high and add 3 cups of a vegetable stock. Bring to a boil, stir in the orzo, and reduce heat to maintain a gentle simmer.
Prepare the veloute: Melt the butter in a medium sauce pan over medium. Stir in the flour to create a thin paste. Begin adding the 1 cup of vegetable stock, a little at a time, stirring all the while to incorporate and smooth out the flour paste. Continue heating until the sauce thickens and is creamy. Add the Worcestershire sauce and the mustard, combining well with the sauce. Remove the pan from the heat and add the cheese. Stir until melted and completely incorporated into the sauce.
Use an immersion blender to smooth out the soup to your desired consistency. (I like to leave some large bits of broccoli florets for texture.) Pour in the veloute and stir well to combine. Taste, and add salt and pepper to suit.