Overrun with broccoli? Craving something cheesy? Try this Broccoli Cheddar Soup.
Broccoli Cheddar Soup
Ingredients
4 cups chopped broccoli
4 cups stock (chicken or vegetable)
2 bay leaves
1 cup grated carrots
1/2 cup chopped onion
4 large gloves garlic, minced
1/3 cup butter
1/3 cup flour
1 cup grated sharp cheddar
1/2 cup grated mozzarella or gouda
1 cup 1/2-n-1/2
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
Directions
1. Put the stock, broccoli, carrots and bay leaves in a pot. Bring to a boil. Reduce heat and simmer 7-10 minutes until the broccoli is tender.
2. In a large soup pot, melt the butter over medium heat. Add the onions and garlic. Stir until the onions are translucent.
3. Add flour to the butter and onions. Stir until there are no flour lumps. Let the flour cook for a minute to reduce the raw flour taste.
4. Slowly add the stock and vegetables to the butter and flour, stirring as you go.
5. Turn the heat to the lowest setting. Add the nutmeg, cayenne, basil, salt, and pepper. Stir well
6. Add the 1/2-n-1/2 and stir.
7. Sprinkle the cheddar and mozzarella in very slowly, stirring as you go. (If you dump the cheese in too quickly, you run the risk of having a big lump of cheese at the bottom of the soup.)
