Thursday, November 3, 2011

Broccoli Cheese Soup

I love broccoli cheese soup. There’s something about it that triggers a happy, peaceful memory. I just don’t know what the memory is. Tee hee! So, technically, it isn’t a memory at all. There are so many great broccoli cheese soup recipes out there. I don’t think I’ve ever met one I didn’t like. Anyhow, here’s a great recipe for it. Enjoy!

Broccoli Cheese Soup
Serves 10

1 whole onion, diced
1 stick ½ cup butter
1/3 cup flour
4 cups whole milk
2 cups half-and-half
4 heads broccoli cut into florets
1 pinch nutmeg
3 cups grated cheese (mild cheddar, sharp cheddar, jack, etc.)
Small dash of salt (more if needed)
Freshly ground black pepper
Splash of chicken broth if needed for thinning

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, and then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, and then add broccoli, a small dash of salt, and plenty of black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)

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