"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli Cheese Soup Recipe

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This recipe for Broccoli Cheese Soup, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lucy Younger Ledbetter
Added: Wednesday, February 25, 2009


1 Stick Butter
1 Medium Onion, chopped
1 Clove Garlic, minced, or 1/4 teaspoon Garlic Powder
1/4 cup All Purpose Flour
3 cups Chicken Broth
1 cup Heavy Cream
1 cup Whole Milk
4 cups chopped Fresh Broccoli
3 large Carrots, peeled and chopped
1 teaspoon Kosher Salt
1/4 teaspoon Fresh Ground Black Pepper
1/2 teaspoon Paprika
1/2 teaspoon Dry Mustard
8 ounces Freshly Grated Mild Cheddar

Saute carrot in 1/2 stick of butter on medium heat for 3 minutes. Add onion and broccoli and sauté 3 minutes more. Add garlic and remove from heat. In a large heavy pot melt remaining 1/2 stick of butter. Add flour and whisk continuously on medium heat for several minutes until slightly thickened and lightly browned. Add chicken stock, cream, and milk and mix thoroughly. Cook on low for 20 minutes stirring occasionally. Add sautéed vegetables and mix. Add salt, pepper, paprika, and dry mustard, and stir to combine. Simmer on low for 20 minutes stirring occasionally. Add half of the grated cheese and stir until melted and combined. Garnish each bowl of soup with remaining cheese. Serve with Artisan French Bread.




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