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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

EXTRA CHEESE BROCOLLI SOUP Recipe

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This recipe for EXTRA CHEESE BROCOLLI SOUP is from The Plymouth Family Physicians 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 T butter cut in cubes.
1 onion chopped
1/4 C flour
2 C half and half
3 C chicken broth
2 bay leaves
1/4 tsp ground nutmeg
4 C broccoli florets
1 large carrot, peeled and diced
2 1/2 C shredded cheddar cheese plus more for serving
Directions:
Directions:
Melt butter in a dutch oven or large pot, add onion and cook over medium heat until tender.
Whisk in flour and cook until golden, 3-4 minutes then gradually add half and half whisking until smooth. Add broth, bay and nutmeg. Taste and season with salt and pepper.
Bring to a simmer and cook uncovered until thickened, about 20 minutes.
Add vegetables to broth and simmer until tender, another 20 minutes.
Discard bay leaves and, using an immersion blender, puree the soup.*
Add the cheese and whisk over medium heat until melted. May add water if too thick.
Ladle into bowls* and garnish with more cheese.
Personal Notes:
Personal Notes:
*May be served in bread bowls.
If you do not have an immersion blender let soup cool for 5 minutes and process in a blender filling at most halfway with each batch. Leave lid partially open, cover with a towel as it will splatter.

 

 

 

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