Thursday, January 19, 2012

RECIPE: Broccoli Cheese Soup

16 oz fresh broccoli flowerets, chopped
1 cup shredded carrot
1 large onion, chopped
½ cup flour
½ cup butter
4 cups half and half
4 cups chicken broth
16 oz sharp cheddar cheese, shredded
salt and pepper
1/4 tsp nutmeg (optional)

Sauté onion and carrot in butter in large Dutch oven till translucent.  Add flour, cook 2 minutes, stirring constantly.  Slowly whisk in broth and half and half.  Bring to a simmer.  Pre-cook broccoli to desired tenderness in microwave or steamer and add to soup.  Simmer slowly and low till broccoli is tender.  Turn off heat, add shredded cheese (must be sharp or it won’t taste the same) and stir till melted.  Add milk to thin soup if needed.  Salt and pepper to taste.  (This soup likes lots of pepper!) This is just as delicious made with cauliflower or use 8 oz of each.  Makes a huge batch, you can cut it in half for a family. 

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