This sesame chicken wrap dish that my brother and I came up with uses rice, broccoli, and a peanut sauce and is delicious! If you are watching your carb intake, you can omit the rice. Any excess sauce may be used for dipping, if preferred.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons unsalted butter, divided
- 1 large onion, diced
- 3 cloves garlic, minced
- 5 cups vegetable broth, or more to taste
- 2 pounds broccoli, trimmed
- ½ cup heavy whipping cream
- 2 teaspoons kosher salt, or more to taste
- freshly ground black pepper to taste
- 1 pinch freshly grated nutmeg
- 1 pinch ground cayenne pepper, or to taste
- 3 slices country white bread, halved crosswise
- 3 cups shredded sharp Cheddar cheese
Instructions
- Melt 1 tablespoon butter in a large pot over medium heat; add onion. Cook and stir until onion turns translucent, 5 to 6 minutes. Add garlic; stir for 1 minute. Pour in broth; bring to a simmer over high heat.
- Separate florets from heads of broccoli. Cut large florets in half. Cut stems in half and cut into 1/2-inch pieces. Add broccoli to simmering broth. Cover and cook until broccoli softens slightly, 2 to 3 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until broccoli is very tender, about 10 minutes. Remove from heat.
- Blend broccoli with an immersion blender into a very smooth puree. Stir in cream, salt, pepper, nutmeg, and cayenne. Return soup to medium-low heat; cook until cream is heated through, about 5 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
- Butter both sides of bread with remaining 1 tablespoon butter and place on the lined baking sheet.
- Bake bread in the preheated oven, turning halfway through, until toasted and crisp, 4 to 5 minutes.
- Place 6 oven-proof soup crocks on the foil-lined baking sheet. Ladle soup into the crocks, filling almost to the top. Place 1 piece of toasted bread in each crock; cover with Cheddar cheese.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Place baking sheet under broiler and broil until cheese is browned and bubbly, 3 to 4 minutes.
- If soup seems too thick, be sure to adjust with more broth if need be. If you pass the soup through a fine mesh strainer, the soup will achieve a finer texture.
- If you do not have an immersion blender, you can blend the soup in batches in a traditional blender; use caution with hot broth.
- Substitute Gruyere cheese for the Cheddar if desired, or use a combination of the two.
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 6 g |
| Protein | 22 g |
| Saturated Fat | 19 g |
| Sodium | 1534 mg |
| Sugars | 8 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I added small pieces of celery and broccoli so the soup would have does tenders nibbles of veggies. And since I trying to lower my carbs consumption, i didn’t complemented with the bread. But the soup by itself was amazing!
Such a yummy recipe to use up broccoli! The accompanying video mentioned using 3 lbs of broccoli and adding more liquid at the end to thin out the thick soup. So I also used 3 lbs of broccoli, as that is what I had, used 7 cups of chicken broth, and increased the whipping cream to 3/4 c. To finish off the individual servings in the oven, rather than a slice of toast, I placed some Twistos on top (dill and garlic flavoured), and topped it with a mix of shredded cheddar and mozzarella cheese (it’s what we had on hand). It was delicious . . . The Twistos got a little soggy, so will try the toast next time.
*Always watch Chef John’s videos before preparing any of his recipes!* I used chicken broth in place of vegetable as he did in the video and instead of using a full slice of bread, made some homemade croutons to top the soup before broiling. Don’t be shy with the amount of cheese you top the soup with!
broccoli’s answer to french onion soup. Will make again
For this to be a chef John recipe I’m surprised. This had a great flavor, but it turned out slightly watery. Aside from cutting my bread into cubes (just changing the shape to fit my soup crock) I made no changes. I think the broth amount could be reduced without impacting the taste.