Anyway, when I was growing up my mom used to make a delicious broccoli cheese soup. Being a kid I wasn't a huge fan of broccoli. Or cheese. Or soup, for that matter (don't worry - I grew out of it), but this soup was an exception. It was totally delectable, as Fancy Nancy would say. This is not the same recipe my mom used (because I don't have it... hm, I should look into that), but it is definitely delectable all the same.
Ingredients
2 tablespoons melted butter
1/2 medium chopped onion
1 cup carrot, grated
2 tablespoons flour
2 cups half-and-half cream (I use fat-free 1/2 and 1/2 and it is just the same! It's my dirty little fat-free secret)
2 cups chicken stock
1/2 lb fresh broccoli
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese (have I mentioned how much I love Cabot's Seriously Sharp cheddar?)
salt and pepper
Directions:
1 - Sauté onion and carrot in butter until tender.
1/2 medium chopped onion
1 cup carrot, grated
2 tablespoons flour
2 cups half-and-half cream (I use fat-free 1/2 and 1/2 and it is just the same! It's my dirty little fat-free secret)
2 cups chicken stock
1/2 lb fresh broccoli
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese (have I mentioned how much I love Cabot's Seriously Sharp cheddar?)
salt and pepper
Directions:
1 - Sauté onion and carrot in butter until tender.
2
- Stir in flour and whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3 - Add the chicken stock. Simmer for 20 minutes.
4 - Add the broccoli. Cook over low heat until broccoli is bright green.
5 - Add nutmeg and salt and pepper to taste. Remove from heat and add cheese.
3 - Add the chicken stock. Simmer for 20 minutes.
4 - Add the broccoli. Cook over low heat until broccoli is bright green.
5 - Add nutmeg and salt and pepper to taste. Remove from heat and add cheese.
