Saturday, January 26, 2013

Broccoli Cheddar Soup

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned (I chop into small pieces, it is easier)
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese  (I got a block of Welsh Cheddar from the deli)
salt and pepper to taste

1. Sauté onion in butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. 
Stir constantly and add the half & half. Do not undercook/overcook flour (you are making a roux).
3. Add the chicken stock. Simmer for 20 minutes.
4. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5. Add salt and pepper. Can be puréed in a blender (I use my handheld blender stick, a lot easier and less messy!). Return to heat and add cheese. Stir in nutmeg.

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