Creamy Edam Cheese and Broccoli Soup

Edam Cheese Soup is a delightful recipe that showcases the subtle yet rich flavors of Reny Picot Edam cheese, resembling cheddar with a mild, aged undertone. This soup is perfect for cheese lovers looking to enjoy a comforting dish that’s easy to prepare and full of wholesome ingredients.

Ingredients:

• 2 tbsp butter
• 1 leek (green parts only), sliced
• 1 broccoli stalk, chopped
• 2 new potatoes, diced
• 6 cups chicken broth
• 1 cup milk
• 1 cup shredded Edam cheese

Nutritional Information (per serving):

• Calories: 171.3
• Total Fat: 6.5g
  • Saturated Fat: 3.1g
• Cholesterol: 17.3mg
• Sodium: 322.4mg
• Total Carbohydrates: 20.9g
  • Fiber: 3g
  • Sugars: 4.9g
• Protein: 8.6g

Instructions:

1. Preparation:

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   • Start by preparing the ingredients: slice the leek (using only the green parts), chop the broccoli stalk and florets, and dice the new potatoes.

2. Cooking:

   • In a large saucepan over medium heat, melt the butter.
   • Add the sliced leeks, chopped broccoli stalks, diced potatoes, and chicken broth to the saucepan. Bring to a boil.

3. Simmering:

   • Reduce the heat to medium-low, cover the saucepan, and simmer for about 20 minutes until the potatoes are tender.

4. Adding Broccoli Florets:

   • Stir in the broccoli florets and cook for an additional 3 minutes until they are tender-crisp.

5. Pureeing the Soup:

   • Carefully transfer the soup in batches to a blender or food processor and puree until smooth. Alternatively, use an immersion blender directly in the saucepan.

6. Incorporating Milk:

   • Return the pureed soup to the saucepan. Stir in the milk and heat the soup until it is hot throughout.

7. Melting the Cheese:

   • Gradually add the shredded Edam cheese to the hot soup, stirring continuously until the cheese is fully melted and incorporated. This should take about 1 minute.

8. Serving:

   • Serve the Edam Cheese Soup hot, garnished with extra shredded cheese if desired. It pairs wonderfully with crusty bread or a side salad for a complete meal.

Tips and Notes:

• Leeks: If you’re unfamiliar with leeks, they resemble large green onions. Use only the green parts for this recipe, as they impart a mild onion flavor without overpowering the soup.

• Cheese Selection: While Reny Picot Edam cheese is recommended for its mild cheddar-like flavor, you can experiment with other mild cheeses like Gouda or even a blend of mild cheddar and mozzarella for a different twist.

• Texture: For a chunkier soup, you can reserve some of the broccoli florets and add them back into the soup after pureeing, allowing for a more varied texture.

• Storage: This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed to thin it out.

Enjoy this comforting Edam Cheese Soup as a starter or a satisfying main course, perfect for cooler evenings or anytime you crave a creamy, cheesy bowl of goodness!