Monday, September 9, 2013

Broccoli Cheddar Soup with Andouille and Tomato Jam Crisp

A new favorite in our house with a deliciously creamy and smoky flavor. Kary's Dry Roux gives any recipe a new attitude! I hope you enjoy it as much as we did.

Broccoli Cheddar Soup with Andouille and Tomato Jam Crisp
by Lori

serves 8

1 Tablespoon paprika - lightly toasted
2-3 Tablespoons olive oil
1 medium onion - diced
3 cloves garlic - minced
4 Tablespoons jalapeño - minced and divided (2 Tablespoons to saute and 2 Tablespoons for garnish)
1 large sweet potato - diced
2 heads organic broccoli - cut into florets and stems medium dice
1/2 cup butter
2/3 cup Kary's Dry Roux
8 cups 1% organic milk
1 cup organic heavy cream
2 cups sharp cheddar cheese - grated
4 ounces goat cheese
2 Tablespoons Better Than Bouillon - Chicken Bouillon Paste
2-3 teaspoons dry mustard
1/4 cup nutritional yeast
1 Tablespoon Bragg's Liquid Aminos
2 Andouille sausages - casings removed, saute and crumble
1 baguette - sliced to a 1/4-inch thick, and toasted until crispy
Spicy Tomato Jam (recipe below)

Heat 1 Tablespoon of paprika in dry cast iron skillet for one minute to lightly toast for smokey flavor. Add 2-3 Tablespoons of olive oil and heat to medium high. Add diced onion, minced garlic, and minced jalapeños. Sauté until slightly translucent. Add sweet potato and broccoli and sauté lightly - do not over cook as these will further cook in the soup.

In separate stock pot, heat butter over medium heat. Add Kary's Dry Roux and stir while cooking for 3-5 minutes.
Add pre-heated milk and continue to cook and stir continuously to avoid lumps or burning while mixture thickens. Add cream, cheddar cheese and goat cheese while continuing to stir. After cheese melts, add bullion and mix it into soup base. Stir in dry mustard, nutritional yeast and liquid aminos to season. Add cast iron skillet contents to the soup base and stir.

Allow pot to cook at low simmer for 15-25 minutes, stirring occasionally.

In separate skillet, cook crumbled Andouille sausage and set aside.

Brush thin baguette slices with melted butter and lightly toast on a baking sheet at 475°F until slightly brown on the edges then transfer to a cooling rack to keep crisp.

Spicy Tomato Jam 
adapted from Love and Flour - originally adapted from Michael Natkin 

1 1/2 pounds of tomatoes cored, peeled and diced
1/2 cup white onion diced
2 Tablespoons lemon juice
1/2 teaspoon fresh rosemary, finely chopped
3/4 cup brown sugar
3/4 teaspoon salt
1/8 teaspoon red pepper flakes

Place all ingredients in saucepan and bring to simmer. Simmer until thick and syrupy (1-2 hours), stirring occasionally. Serve at room temperature.

Dish out bowls of Broccoli Cheddar Soup. Smear baguette slices with tomato jam and top with Andouille sausage. Place these on top of soup, add a sprinkle of minced jalapeño and serve. I also added a couple of chive strands to each crisp for added color. Enjoy!

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