How are you all holding up? This stay at home order makes me want to bake, bake, bake. I'm not though, as then I would eat, eat, eat.
Yesterday was cold and rainy so soup was the natural choice for dinner. After seeing what we had in the fridge that needed to be eaten soon,(Costco bag of broccoli) I decided to go through the blog archives to see what yummy recipes I hadn't made in while.
I located this recipe from a post dated February 17, 2011. This soup is a really fantastic comfort food. I changed the recipe last night: cup of grated Dubliner cheese, left out the carrots, and used whipping cream instead of half & half. Make it! Your family will love it!
Broccoli Cheese Soup
1/2 onion, chopped
1 T butter (for sauteeing onions)
1/4 c flour
1/4 cup butter, melted
1 pint half & half (I used heavy whipping cream)
2 cups chicken stock
1/2 pound fresh broccoli, chopped
1 cup carrots, shredded
1 tsp salt
1 tsp pepper
2 cups grated sharp cheddar cheese
1 can diced green chiles
1/4 tsp nutmeg
1 tsp cayenne pepper. (I added because I like spicy food)
Sautee onion in 1 Tbs butter over medium heat until onions turn translucent. Set aside.
Cook the 1/4 cup melted butter and flour, whisking over medium heat for 3-4 minutes. Slowly add half & half while continuing to whisk. Add chicken stock while continuing to whisk. Let simmer 20 minutes.
Add broccoli, carrots & onions. Cook over low heat until veggies are tender. Add salt & pepper.
Pour the mixture into a food processor and blend until smooth. Return to the pot over low heat. Add cheese. Stir in nutmeg & serve. Enjoy!
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