Broccoli Cheese Soup

September 24, 2011

Recipe approved by me, so going to post it here, with some thoughts on next time:

(Supposedly four servings, but those would be BIG servings.)

  • 1 tablespoon melted butter
  • 1 medium, or half a large onion
  • 1/4 cup melted butter (this is a whole stick- could probably half it)
  • 1/4 cup flour (I used whole wheat, which is all I had.  Soup didn’t suffer for it.)
  • 2 cups half and half (next time, I’ll probably go down to whole milk and see how it is)
  • 2 cups chicken stock (wound up using a little more, to get to the right consistency)
  • 1/2 lb broccoli (it was one unit at the store, about three heads, and I chopped up some of the stems too.  Could use more maybe.)
  • 1 cup carrot (just tossed in a handful of baby carrots)
  • 8 ounces sharp cheddar (I used probably a little less)
  • salt and pepper

Chop onion in big chunks, sauté onion in butter. Set aside.  Melt other butter, add flour, mix.  (Making a roux, here).  Add half and half and whisk, medium heat, until thickening.  (Only took a couple min.  Add the chicken stock.  Add the vegetables.  Cook on simmer until veggies soften (took like 45 minutes, but I had it pretty low, not supervising it, just stirring once in a while).  If you can smush the carrots and broccoli stems with a wooden spoon, they are soft enough.  Puree in small batches in a blender- I like it still a little lumpy. Return to heat and add chopped-up cheese.

(At this point, recipe calls for nutmeg, but gross).

Serve with sourdough bread.  SO GOOD.  Supposed to be a clone of Panera’s.  I am stuffed.  Very rich- like I said, think butter and half and half could be cut and you wouldn’t even know it.

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