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"Hunger is the best sauce in the world."--Cervantes

Broccoli-Cheddar Soup Recipe

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This recipe for Broccoli-Cheddar Soup is from The Demeter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 6 tbsp butter
- 1 small onion, chopped
- 1/4 cup all-purpose flour
- 2 cups half-and-half cream
- 3 cups low-sodium chicken broth
- 2 bay leaves
- 1/4 tsp nutmeg
- salt and pepper to taste
- 4 cups of broccoli florets (about 1 head)
- 1 large carrot, diced
- 2 1/2 cups grated sharp yellow cheddar cheese (plus more for garnish)
- 4, 7-inch sourdough bread (round loaves) (optional)
Directions:
Directions:
1. Melt butter in a large Dutch oven or pot over medium heat. Add the onion and cool until tender, about 5 minutes. Whisk in the flour and cook until golden, 3-4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered until thickened, about 20 minutes.

2. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth, then return to the pot (Or use an immersion blender to puree in the pot)

3. Add the cheese to the soup and whisk over medium heat until melted. If soup is too thick, add up to 3/4 cup of water.

4. Serve in bowls (sourdough bowls for fun!) and sprinkle with cheese on top
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
60min
Personal Notes:
Personal Notes:
- If you puree the soup with the broccoli in it, the soup will be a green color! If you do not want this, just don't add the broccoli florets until after the carrot is pureed and leave the florets as whole pieces in the soup.

 

 

 

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