horns up and welcome to a brand new
episode of head bangers kitchen the
heavy metal cooking show that's Quito
all the way anyway for today's recipe
we've got a beautiful broccoli and
cheese soup oh yeah I know it's winter
when a lot of you are and in my case
it's a 20 degree Celsius winter but this
soup is so heartwarming and so rich and
delicious that it will even warm up the
night Kings cold and hard anyway enough
jibber-jabber let's go and make that
broccoli and cheese soup so to make our
broccoli and cheese soup we're gonna
start by cutting up the broccoli now you
don't want to throw away any of the
broccoli but we're gonna start by
cutting the florets off the broccoli
stock just make sure you cut it as close
to the head of the floret you want to
leave as much of the stalks out of this
for now once you are done chopping up
all the florets set them aside and clean
up the broccoli stock so remove some of
the leaves cut off the very extreme end
of the stalk and then just roughly chop
the rest of it the idea is that we waste
none of the broccoli use every single
thing that we can you can even leave on
some of those little leaves that are
there they taste absolutely fine in this
soup once you're done with that we're
just gonna take the broccoli florets and
chop them up into smaller pieces cuz I'm
not going to puree the florets because I
want to get a bite of broccoli in every
bite of my soup so that's what I'm just
gonna chop it up nice and fine now on to
making the soup and I'm gonna make it in
my Dutch oven because I said what the
heck I own one so I might as well use it
anyway I'm going to heat up a tablespoon
of olive oil and do that I'm going to
add a tablespoon of butter because well
butter makes everything better
also you can use bacon fat or any other
kind of fat that you like it'll just add
to the flavor of the soup once that's
melted down
I'm going to add in one roughly chopped
onion as well as the broccoli stalks
which I chopped up earlier and then you
just want to fry that and let it cook
you want to cook it till it starts to
get some color the whole idea here is to
develop flavor you want to caramelize
those onions and that broccoli stock
build in the flavor into that now once
that's been cooking for a while and
you're starting to see some color we're
going to add in a few cloves of garlic
and you just want to fry that till the
garlic starts to get some color on it
now we are going to season this with
some salt some black pepper some paprika
and some cayenne pepper and give it all
a good mix the idea is you want
everything to infuse you know when you
cook Indian food you almost like fry out
the powdered spices into the oils and
that just gives the whole dish extra
flavor so that's exactly the technique
we're using here I'm also going to throw
in some fresh thyme leaves and since I
have some fresh basil lying around as
well I decided to add that the basil
will just give it a nice like almost
minty freshness of course you can
completely skip these two fresh herbs if
you don't have them you can
alternatively use dried herbs you can
even use some fresh rosemary depending
on what kind of a flavor you like
now this is all been cooking for a bit
and everything is starting to get nice
and caramelized you can see the bottom
of the pan getting brown with that fond
so now we're going to deglaze it with
some vegetable stock you can also use
chicken stock you can also just use
water no problem with any of them so
we're just gonna pour that in give it
all the good mix make sure you get all
that fond off the bottom of the vessel
you are cooking in and then just cover
it and let it cook for a good five
minutes once that is done we're just
going to transfer it into our blender
now what I'm going to do is transfer
most of the vegetables and leave the
stock aside
so once I've transferred most of the
vegetables I'm going to pour the stock
into another saucepan then I'm going to
blitz up those vegetables and then
slowly add in the rest of the stock the
idea is I will get a much smoother and
creamier soup then once that's done we
are going to use the same Dutch oven and
heat up a whole tablespoon of butter and
then we're going to throw in our
broccoli florets now you just want to
spread those across the pan and don't
touch them for a good two to three
minutes we want that broccoli to start
to get some color on it you want to let
it cook and let it char almost you know
it has that nice roasted flavor almost
just every once in a while I give it a
mix so you make sure nothing is burning
in fact I'm going to add another whole
tablespoon of butter to give it an even
more rich taste say I kick that all the
good mix now make sure nothing is
burning or sticking but make sure you're
giving it some nice color in fact I'm
going to rummage around and pick out a
few florets for garnishing later just
because I have to cuz I'm a food show
and I need to make everything look
pretty anyway once a broccoli is cooked
it's got some color you can see it's a
nice robust green I'm going to put a
sieve on the dish and I'm gonna pour out
that puree or the soup that we've
blended
and the reason I'm running it through
the SIP is because I want the creamiest
most decadent soup of course if you like
it chunky meaty and all that you can
skip this step and just pour it in as it
is I prefer to take it to the next level
once that's done give it all a good mix
check your soup for seasoning if you
need some salt pepper etc except I just
add it in I'm going to add in a little
bit of water just to thin it out a wee
bit not too much and then I'm going to
add in 150 mils of heavy cream and also
about a hundred grams of cheddar cheese
oh yeah you can use whatever cheddar
cheese you like it's completely up to
you and then just give that all a good
mix and let it cook till the cheese has
melted and it's all one delicious creamy
mixture so at this point if you want
smaller pieces of broccoli you can
actually use your immersion blender and
sort of blend it with the soup to get it
more creamy but I prefer to have that
textures my soup I want to bite into a
nice chunky piece of broccoli so anyway
just let it cook till everything is well
incorporated together and that's it
serve your broccoli and cheese soup in a
bowl garnish it with a little bit of
extra cheddar cheese on top and I'm
going to put one of those broccoli
florets to make it look extra pretty and
that's it
broccoli and cheese soup is ready and oh
yeah time to taste alright guys so it's
time to taste our broccoli cheese soup
and look who is back on the show it is
my dad hello people you know the best
part about being the father of her son
who cooks is that you get to be part of
the best part of the show that's the
tasty now I'm going to taste this soup
are you ready do you like broccoli even
broccoli that doesn't sound very
convincing but let's taste a piece of
the broccoli
you know what it needs no fresh pepper
on top she put some pepper on you know
guys considering it's five o'clock of
the evening then I have had a huge prawn
curry lunch in the afternoon you
normally would imagine a broccoli soup
at five o'clock but trust me guys this
is thick it's creamy and it's very very
broccoli we did a lovely picture mainly
cheese I'm a bit messy but it's tasty as
hell all right so you've heard the
verdict from the man himself my dad and
yeah I guess I'm gonna see you on the
next episode of head bangers kitchen
don't forget to make the soup tag us on
instagram at head bangers kitchen and
yeah see you in the next episode Cheers
and keep cooking horns up guys if you
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Winter is coming and I've got a soup recipe that will even warm up the Night King's cold dead heart. Here is my Keto Broccoli Cheese Soup. Enjoy!! Get the recipe with macros at https://headbangerskitchen.com/recipe/keto-broccoli-cheese-soup/ If you like the show, support us on Patreon: http://patreon.com/headbangerskitchen Headbanger's Kitchen T-Shirts & Merch USA Merch Store: https://teespring.com/stores/headbangers-kitchen Europe Merch Store: https://teespring.com/stores/headbangers-kitchen-eu India Store (T-Shirts): https://www.redwolf.in/headbangers-kitchen India Store (Mugs): http://todphod.com/product/headbangers-kitchen-mug/ Don't forget to Like, Share and Subscribe! Thank you for all your support! m/ SUBSCRIBE: https://goo.gl/zNENs3 Follow us on Social Media Instagram: http://www.instagram.com/headbangerskitchen Twitter: http://www.twitter.com/HKTweets666 Facebook: http://www.facebook.com/headbangerskitchen Official Website: http://www.headbangerskitchen.com Camera Gear I use Canon 80D (This is what I use now): https://geni.us/AklL Canon 650D (Older videos shot on this): https://geni.us/Y7rEAR Lens (Canon) EF-S 18-135mm f/3.5-5.6 : https://geni.us/xAp7A EF-S 24mm f/2.8 : https://geni.us/mi5j Headbanger's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Business Inquiries: headbangerskitchen@gmail.com