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Year of the Soup: Week 21

Selecting soups is infinitely easier now that our fridge is full of yummy seasonal produce.  Fresh broccoli?  Yummy cheddar that John smuggled back from Wisconsin?  The choice was obvious.  The result was delicious.  Not much else to say on this one, except that my mouth is watering just thinking about it.  Time to get another bowl.

Broccoli Cheddar Soup

  • 1 tablespoon butter, melted
  • 1/2 medium onion, chopped
  • 1/4 cup melted butter
  • 1/4 cup flour
  • 2 cups half-and-half
  • 2 cups vegetable broth
  • 1/2 pound fresh broccoli
  • 1 cup carrots, julienned
  • salt and pepper to taste
  • 1/4 teaspoon nutmeg
  • 8 ounces grated sharp cheddar
  1. Saute onion in 1 tablespoon butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the vegetable broth, whisking all the time. Simmer for 20 minutes.
  2. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper.
  3. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
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