Cold weather winter chill favorite, hot (as in temperature) and hearty, broccoli cheddar soup.
If you like this one just like I do, but wasn’t sure if you can make it, think no further: the recipe is pretty easy to follow.
The only tricky part is to make sure flour base doesn’t burn and is gradually mixed with half half and chicken broth until smooth and creamy – make sure the heat is low and continue stirring while mixing liquids in.
- 3/4 lb broccoli
- 12 oz sharp cheddar
- 1 pack (1 pint) of chicken broth
- 1 onion
- 1 carrot
- 3 cups of half half
- 1/3 cup of flour
- 2oz of butter + 1 tablespoon more
- Nutmeg to taste
- Ground black pepper to taste
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients:
- Peel and chop onion, warm up skillet to moderate heat with a tablespoon of butter, add onion on and fry until translucent, stir from time to time:
- Peel carrot and either shred or julienne it, add it to the skillet, cook onions and carrots together, for about 2 mins, stir from time to time:
- While carrots are cooking, slice off stem parts of broccoli, dice them and add to the skillet, cook vegetables together for 8 mins, continue stirring, then set aside:
- Melt remaining butter in a cooking pot over moderate-low heat:
- Add all flour:
- Mix flour and butter with spatula:
Continue stirring constantly, working in batches gradually mix in half-half:
- Add the chicken stock and simmer for about 10 minutes.
- Add cooked vegetables:
- Add remaining broccoli sliced into bite size pieces and cook until broccoli is a soft as you like it to (between 10-20 mins):
- Season with salt and black pepper to taste:
- If you wish, blend a little portion of the soup for smoother texture:
- Stir in all cheese, don’t overheat from now on:
- Season with nutmeg to taste:
- Turn heat off, the soup is ready:
- Serve it right away: