Leave it to our friend Toni Elkhouri at Cedars Cafe in Melbourne, FL to make a soup that is so rich and delicious we could have eaten several bowls and then some. On top of that she created a soup that is incredibly simple to make and will shame any broccoli cheese soup you have ever had. This recipe is a make often keeper anytime of year. Served with finger sandwiches or crostinis and you've the perfect lunch.
1 medium white onion chopped fine
2 heads of broccoli finely chopped in a food processor
3 cloves of garlic crushed and diced
2 tbsp unsalted butter
2 tbsp all purpose flour or corn starch
2 cups of vegetable broth
1/2 cup milk
1/2 cup heavy cream
splash of white wine
8 oz of brie cut in small cubes
dash of salt to taste
Melt butter in bottom heavy pot.
Add onion and sauté till tender and fragrant.
Add broccoli & garlic, sauté for about 3 mins until tender.
Add flour/ corn starch. Cook off flour (until you can't see the flour) until the mixture of ingredients comes together. Use the splash of wine to help get the yummy bits off the bottom of the pot.
Add vegetable broth, milk & cream. Bring to a simmer and slowly add Brie pieces.
Add salt to taste.
NOTE TO MAKE THIS RECIPE VEGAN: add two large potatoes dice and boiled. Add with broccoli in food processor. Replace milk and heavy cream with plain almond or soy milk. Omit the brie cheese.