Ingredients: |
Ingredients: 2 tablespoons extra-virgin OLIVE OIL
1 small yellow ONION, chopped
2 cloves GARLIC, finely chopped
3 tablespoons all-purpose FLOUR
4 cups vegetable or chicken BROTH
5 cups fresh BROCCOLI FLORETS (12 oz), divided
1/2 cup HALF and HALF
1 cup match stick or shredded CARROTS
1/4 teaspoon SALT
1/4 teaspoon freshly ground BLACK PEPPER
1 1/2 cups shredded SHARP CHEDDAR CHEESE
1 teaspoon LEMON JUICE
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Directions: |
Directions:Heat oil inn a 4-quart saucepan over medium-high heat. Add ONION and cook, stirring, until softened, about 4-5 minutes.
Add GARLIC and FLOUR, cook, stirring for 1 minute.
Slowly whisk in BROTH and bring to a boil.
Add 3 cups of the BROCCOLI (including the stem pieces) and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 10-15 minutes, until the broccoli is tender.
Meanwhile, coarsely chop the remaining 2 cups of BROCCOLI FLORETS: set aside.
Remove the soup from the heat. Using a blender or immersion blender, process the mixture until almost smooth.
Return soup to the pot and add the HALF AND HALF and bring back to a boil over medium heat.
Add CARROTS and chopped BROCCOLI and reduce the heat to low. Simmer, stirring occasionally, until vegetables are just tender, about 6-8 minutes.
Stir in SALT and PEPPER and remove from heat.
Add the CHEESE one handful at a time, stirring to completely melt the cheese before adding the next handful.
Stir in the LEMON JUICE. Ladle into serving bowls and serve hot. |
This recipe for Broccoli Creamy Cheddar Soup is from