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Broccoli Cheddar Soup | LOVING this Cheesy Broccoli Cheddar Soup! Recipe at http://bit.ly/36sWhRE | By Chef Billy Parisi | Facebook | What up, you guys? Chef Billy Parisi here and today, I'm going to be making a gigantic pot and I do mean a gigantic pot of delicious broccoli cheddar soup. If you've been following me for a little while, you know that I absolutely love soup. I love making it. I love smelling it. I love eating it. Heck, I like looking at it. There's just something so therapeutic, so comforting about it. It's delicious. It's one of those things that you can graze on all day long and the best part is, it taste better the next day once all those flavors come out and infuse. Dude, soup is where it's at and I'll tell you what, after all these holidays, I've been stuffing myself with turkey and pasta and prime rib and man, I need a break. I need something a little bit less if you will. So, I'm going to be making broccoli cheddar soup, super classic, incredibly easy to make. Here we go. The first thing we need to do is small dice up a yellow onion. I simply cut the ends off, cut it in half, maybe take out that outer peel and to slice it, I go in, slice little layers, and I come down a cross the top then simply go back across on that other side and boom you've got a perfectly small diced yellow onion set it to the side in a bowl and because I am lazy bones I am running some garlic cloves through a garlic press don't got time for that dicing the press is where it's at these days so go ahead and squeeze it right through maybe use a knife just to get every last little bit of garlic morsel off of there and next I've got some leeks when it comes to preparing leeks, you can really only use that white part. So, right when it goes from white to light green, that's where you want to snip it off and of course, slice off that root edge as well. Now, to prepare, I simply cut in half and then, I slice as thin as I possibly can and because these things are straight out of the ground and often times, loaded with dirt, throw 'em in a colander, get over to that sink, and spray these off, make sure there's no dirt on these. Don't want anybody to get sick and I certainly don't want your broccoli cheddar to have little hint of dirt in it. So, rinse it really, really well and now, it's time to start cooking. So, in the absolute largest pot, you can find at home over medium heat. Go ahead and add in some butter. Once it begins to melt, we're now going to add in those onions and garlic. Next, of course, hit in those leeks and then, give it a few stirs. We just want to cook it till it's translucent and lightly brown. This only takes about six to 8 minutes. So, give it a few stir but this is perfect timing because we're heading back over to that cutting board because we have a ton of broccoli to trim to do this you've got this huge gigantic stem of course and what we need to do is sort of trim those the broccoli the floret part right off but be sure to keep some of those stems there's incredible amount of flavor in those stems so go ahead and trim it right off I discard the big old stem throw it to the side and then next I want this to be a little bit okay? They need to be bite size. So, go ahead and trim it up til it's about this exact size. Now, set all those things to the side. Everything is finished. Let's go back over to that gigantic pot with the onions. As you can see, that perfect light light brown but still translucent exactly what I'm looking for and because I need this soup to be thick, we're going to add some flour into this pot. Stir it around. We want this to create a natural root here. Next, add in all of the trimmed up broccoli now we're going to pour in some chicken stock you can absolutely keep this vegetarian use veggie stock totally up to you add it in there and we want to bring this to a boil but that's obviously going to take a couple of minutes so go back over to that cutting board or a clean surface I like to use a sheet of parchment paper and grade your cheddar cheese life away be careful these are the things I cut myself on I don't do it on knives I do it on cheese graters so I'm warning you please be careful. Shred a ton of cheese. Now, go back over to the pot once that's finished. Hopefully, your broccoli is nice and al dente, just slightly crunchy. We still want it to be bright green. Make sure that it is at this consistency and now, because I am from that chef world and I've got a gigantic immersion blender or little hand blender as you've probably maybe called it. Mine is of course out of control big because I make huge pots of soup. We want to sort of pulse this because I want it to be slightly chunky. I don't want big chunks but I want slight little bits of in there. Do that until it's to that consistency or you can go all the way smooth or you can do totally chunky do. This part is totally up to you. Make it to how you love broccoli cheddar soup. Once it is at the consistency that you want. I'm going to finish it off with a little bit of heavy cream. Gonna add some body to this soup. Next, we're of course going to stir in the shredded cheddar cheese that we grated up. Keep stirring it until it's completely mixed into the soup and last but not least, we want to season it up with sea salt, fresh cracked black pepper, and sometimes for a little bit of soup. I added some Worcestershire sauce and a bit of Tabasco. Just sort of helps finish it off and gives it some nice umami and slightly spicy flavors to this amazing broccoli cheddar soup. Okay, to plate this soup up, super simple. What I'm going to do is just ladle it right into a gigantic cup or bowl. This part is up to you. I like to garnish with some extra shredded cheddar cheese and I put some broccoli florets on top. You don't have to do this. This is just to make sure my picture, my video looks real pretty. So, you don't have to do that part but you know, I did because well, I mean and then, I finish it with just a bit of chopped parsley. Boom, it's finished. Let's get into some of this. This broccoli cheddar soup looks amazing and it's just so easy and again, it's just therapeutic and my belly's full from all that turkey. It's time to just sip on something a little bit lighter. So, of course, let's try it out. Gosh, is that good? Well, It's just I I don't know what else to say. I want to eat the entire pot. We'll catch up with you next week. Not sure what recipe it is but I've been brewing up some cool ones. It might be like an old-fashioned Italian one but come back and check it out, okay? We'll see you all later.

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