Romanesco Broccoli and Kale Soup with Cheddar Cheese

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Recipe by The FruitGuys

1 head of Romanesco broccoli, chopped into bite-size pieces
1 bunch of kale, rinsed, stems removed and coarsely chopped
1 large onion, chopped
2 garlic cloves, minced
4 tablespoons (½ of a stick) butter, room temperature
½ teaspoon dried tarragon
6½ cups vegetable or chicken broth
1 cup heavy cream
3 tablespoons all purpose flour
2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)


  • Melt 2 tablespoons butter in heavy medium pot over medium-high heat.
  • Add onion and sauté until onion is translucent, about 6 minutes.
  • Add garlic and tarragon; sauté 1 minute.
  • Add chopped broccoli and kale; sauté for 5 minutes until kale starts to wilt.
  • Add stock and bring to boil.
  • Simmer uncovered for about 5 minutes.
  • Stir in cream.
  • Mix remaining 2 tablespoons butter with flour in small bowl to make paste.
  • Whisk paste into soup.
  • Simmer until soup thickens and broccoli is tender, stirring frequently, about 5 minutes.
  • Season with salt and pepper.
  • You can either serve this immediately with shredded cheddar cheese or preheat broiler and place 6 ovenproof soup bowls on baking sheet.  Divide soup among bowls. Sprinkle 1/4 cup cheese over each.  Broil until cheese melts and bubbles around edges, about 4 minutes.

Serves 6. Prep time, 15 minutes; cook time, 20-25 minutes.

Cook's note: Regular broccoli can be substituted for Romanesco broccoli.


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