Friday, January 21, 2011

Broccoli Cheese Soup

This is a fabulous soup to make during this never-ending cold weather.  It's creamy and cheesy and broccoli-y.  Soups like this just make me sigh with contentment.

Broccoli Cheese Soup
(adapted from Food Network)
Serves 4

3 tablespoons butter
1 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon ground pepper
Pinch nutmeg
1 clove minced garlic
1 carrot, peeled and diced
3 tablespoons flour
3 cups chicken or vegetable broth
1 broccoli crown, cut into florets
1/2 cup milk
1 1/2 cups shredded Cheddar cheese

1) In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, about 3 minutes. 
2) Add the garlic and carrot.  Cook, stirring, until fragrant, for 30 seconds. Add the flour and cook, stirring, until the mixture is well blended and smells fragrant, about 2 minutes. 
3) Slowly add the broth, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
4) Remove the pot from the heat and puree with a hand-held immersion blender or puree in batches in a blender until soup is to desired consistency; return to the pot.
5) Add the milk and bring to bare simmer to heat through. Gradually add the cheese and stir until melted.  Remove from heat and serve immediately. Enjoy!



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