Join us for the Empty Bowls Soup Sale! Choose your favorites from 8 delicious soups made by Montero’s Restaurant.

Each Quart of Soup: $15
Ultimate Soup Package: $200 (includes all 8 soups and ceramic bowl)

Pickup Date:
Thursday, September 26th

Time:
10:00 am – 4:00 pm

Location:
Montero’s Restaurant
414 North McArthur Street, Elizabeth City, NC 27909

Andy Montero and his team are making the soups for Empty Bowls this year, and he graciously shared his recipe for Broccoli & Cheese Soup! See the full recipe below -no long-winded stories before the recipe on this one ;)

BROCCOLI & CHEESE

Yield: approx. 1 ½ gallons

3/4 cup Vegetable Oil

1 cup Onion, yellow, diced

1 Tbsp Garlic, minced

1 cup Flour

1 tsp Dried Thyme

1 gallon Chicken (or Vegetable) Stock

2# Broccoli, thawed, chopped

1 ½ qt Half & Half Cream

1 tsp Black Pepper

4 cups Cheddar Cheese, shredded

*can substitute approx. 2 cups of Velvetta

As needed Salt and Granulated Garlic

1. In a large stock pot over. Medium high heat, heat the oil until shimmering. Add the onions and sauté until they begin to turn translucent.

2. Add the garlic and stir, cooking for approx. 2 minutes. The garlic should be fragrant but not browning. Add the flour and stir until smooth (should look like wet sand).

3. Cook this mixture until it begins to turn a light blonde color with a mild, nutty aroma. Add the thyme and cook for an additional 1-2 minutes.

4. Add the stock and stir to combine. Since the soup is going to be pureed, don’t worry about any potential lumps while stirring. Once the stock begins to simmer, add the chopped broccoli and cook (simmering) for 3-5 minutes.

5. Add the cream and cook for an additional 5 minutes or until the soup comes back to a boil/simmer. Remove from heat.

6. Using an immersion blender (stick blender), puree the soup until smooth. Add in the cheese and continue to puree.

7. Once the cheese has melted, add the black pepper and adjust seasoning with granulated garlic and salt.