Cheesy Beef & Broccoli Soup
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 1 tablespoon canola oil
- 1 (16-ounce) package Certified Piedmontese 85% lean ground beef
- Kosher salt and freshly ground black pepper, to taste
- 1 medium onion, diced
- 3 cloves garlic, sliced
- 2 to 3 tablespoons corn starch
- 2 quarts whole milk + 2 tablespoons
- 1 tablespoon crushed red pepper flakes
- 1 large head broccoli, cut into penny-sized florets
- 8 ounces sharp white cheddar cheese, grated, plus more for garnish
- Favorite hot or chili sauce (such as Sriracha), for serving
In a soup pot over medium-high heat, heat the oil. Add the ground beef and sear until dark brown and crumbly, about 15 minutes. Season with salt and pepper. Add the onions and garlic and sear until translucent, about 5 minutes.
In a small bowl, add the cornstarch and 2 tablespoons of milk and whisk to make a slurry; set aside.
Add the 2 quarts of milk to the pot and bring to a simmer. Add the red pepper flakes. Stir in the corn starch slurry a little at a time to achieve a thicker consistency. Add the broccoli florets and white cheddar and simmer until broccoli is fork-tender, about 10 minutes. Serve with additional cheese and hot sauce.