Broccoli Cheese Soup
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Recipe below is doubled. If you want extras (7-8 servings) make this one. Don’t fool around with amounts.
- 1 stick of butter
- 1/2 cup of flour
- 1/2 large onion diced
- 4 cups half and half
- 6 cups chicken broth (48 ounces)
- 4 bay leaves
- 1/2 tsp nutmeg
- Pepper
- 2 tsp kosher salt
- 2 cooked heads of broccoli or four cups of cooked (soft). (microwave frozen will work)*
- Shredded semi cooked carrot (1 large or about half a cup) – OPTIONAL
- 1 tsp hot pepper flakes (optional)
- 24 ounces of sharp cheddar cheese (yes this a lot)
- Two baguettes to dip (don’t add to soup, duh)
Melt butter in large soup/pasta pan. Add onion and sauté until softened. Add flour and make roux for about 5 mins on med. Add everything but cheese and carrot (optional). When you see it start to get hot, take out all 4 of the bay leaves. Then, use an immersion blender to break up Broccoli. When it starts to bubble (boil), turn off heat immediately and add cheese a little at a time and mix in. DO NOT COOK OR ADD MORE HEAT or you will get mealy sauce. Add in optional carrot (suggest softening in microwave first) and serve with bread.
*If you don’t have an immersion blender run through a food processor before adding or chop as fine as you can before adding.
Bryan
