With the shift of weather not far away, I thought today would be a perfect day to share my delicious broccoli and cheddar soup. This recipe was developed after the first time I tried the broccoli cheddar soup from Panera Bread, many years ago. Over the years, my recipe has been tweeked into the recipe I about to share.
This soup is a great addition to a cold fall or winter day. It is hearty and warms you up. A big bowl after splitting firewood in the cold fall wind or sledding in the snow would be perfect!
Broccoli & Cheddar Soup
3 tablespoons of butter
1 medium onion, diced
½ cup flour
4 cups half and half, or heavy whipping cream
4 cups of chicken stock
1 pound broccoli (fresh or frozen)
Salt and pepper to taste
½ teaspoon nutmeg
16 ounces of sharp cheddar cheese
Melt three tablespoons of butter in a big pot. Add onions and saute until the onions are
translucent. Add flour to melted butter
and onion mixture. Stir for 3-5
minutes. Stirring constantly, slowly add
the half and half. Add the chicken stock
and continue to constantly stir. Simmer
for 20 minutes. The soup will start to
thicken.
Add the broccoli and cook over low heat until the broccoli
is tender, around 20-25 minutes. Add
salt and pepper. By now, the soup should
be thick. Using an immersion blender,
blend and puree the soup to desired texture.
Keep the soup over low heat and add the cheddar cheese. Stir until blended, add nutmeg and
serve.
The butter melting in the pot.
Onions cooking until they are translucent.
The flour added to melted butter and onions.
Half and half added, the soup is thickening.
Broccoli added and simmering, the soup will continue to thicken.
Combine and blend with an immersion blender.
Add cheddar cheese and combine.
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