Site Title

 Broccoli Cheese Soup ranks pretty high on Chris' 'favorite soups' list. I'm more of a brothy kinda gal (he's had more chicken noodle soup than he cares to admit!) I have probably tried half a dozen soup recipes and never could find one that we really loved. They were either too runny or tasted too much like flour from trying to thicken it.  A few weeks ago I finally found a really amazing Broccoli Cheese Soup recipe. I don't mean to toot my own horn (currently tooting) but this one is a keeper. Chris loved it and I think it's going to be a staple. It's wonderfully thick and creamy  and the nutmeg gives it just the right kick. 

Start out by sauteing the onion in 1 TBSP of butter (I buy unsalted because it gives me better control over how much salt goes into the overall dish). Set the onions aside.  Next, you'll make the rue. Cook melted butter and flour using a wisk over medium heat for 3-5 minutes, wisking constantly. Stir in the half & half (we used lowfat milk.) Add the chicken stock & simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat for 20-25 minutes.  Next, add salt & pepper and, in small batches, puree in a blender.   Before & after: Next up, the cheese. We used an extra sharp cheddar (all you east coasters- the New York Extra Sharp is our all time favorite- I have such a hard time finding it here!)  Over low heat, add the cheese to the soup & sprinkle with the nutmeg.  Stir until melted and prepare to have your mind blown (serious.) 

Broccoli Cheese Soup

1 Tbsp melted butter

1/2 medium chopped onion

1/4 C melted butter

1/4 C Flour

2 Cups half-and-half (we used lowfat milk)

2 Cups chicken stock

1/2 lb fresh broccoli

1 C Carrot, juliennend or diced

1/4 tsp nutmeg

8 oz grated sharp cheddar cheese

salt & pepper

Directions:

Saute onion in butter. Set aside. Melt butter in pan & add flour. Wisk over medium heat for 3-5 minutes, wisking constantly. Slowly add the half-and-half and then the chicken stock. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat for 20-25 minutes. Add salt & pepper. In small batches, puree in a blender. Make sure you don't fill to the top because the heat from the soup will make it explode! Return to pot & over low heat, add the cheese and nutmeg.

Enjoy!

*I found this recipe by google searching. Legend has it that it's a copy cat recipe from Panera Bread Co. I've never actually eaten there so I cannot confirm nor deny.    

**when I was taking a picture of the soup, Henry asked me if I was taking it for my etsy shop-LOL. Anyone wanna buy some soup?? I'm thinking of opening it back up in the next week or so. Stay tuned!