Monday, March 26, 2012

Broccoli Cheddar Soup

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock

1/2 pound fresh broccoli, cut into flourets
1 cup carrots, shredded

salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese

Heat a large pot on medium, low heat.  Melt the 1 tablespoons of butter.  Toss in the chopped onion and saute. Put in the 1/4 cup butter and melt on low.  Toss in the flour and whisk together until it thickens for 3-5 minutes. Stir constantly and slowly add the half-and-half.  Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli and carrots to the pot. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now.  Keep over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve warm. 

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