Cheddar Broccoli Soup
Modified from recipe here
6 Tbls. butter
1 onion, chopped
1/4 C. flour
2 cups milk (I use 2%)
3 C. chicken broth
2 bay leaves
1/4 tsp. nutmeg
salt and pepper
4-5 C. broccoli florets
2 large carrots, diced
2 1/2 C. (about 8 oz.) grated sharp cheddar cheese
1. Melt the butter in a large pot over medium heat. Add the onion and cook until tender, about 5
minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then
gradually whisk in the milk 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 carrots to the broth mixture and simmer until
tender, about 20 minutes. Discard the bay leaves. Puree the half of the soup in a blender until smooth; you'll still have flecks of carrot
and broccoli. Return to the pot. Add the cheese to the soup and stir over medium heat until melted.
Comments:
After trying a few different versions of this soup, this is the one we settled on as a family. I like to only blend up half of the soup so you still have some chunks of vegetables in the soup, but you could blend all of it if you wish. You may also choose to use half broccoli and half cauliflower...it's pretty good!
