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cooking // whiskful thinking

sm00bs in family_recipes

Broccoli Cheese Soup

My second attempt at broccoli cheese soup went much better than the first. I'm glad B suggested it for dinner the other night. It didn't really take much time at all.

1/4 cup butter
1/4 cup flour
4 cups chicken stock
2 cups heavy whipping cream
1 cup milk
1/4 tsp salt
1/2 tsp pepper
2 large celery stalks, minced
2 large carrots, shredded
1 medium onion, minced
2 cups fresh broccoli florets
1 lb shredded cheese

Melt the butter in a large pot over low heat. Slowly whisk in flour and stir constantly until golden brown, about two minutes. Slowly add chicken stock, stirring until mixed. Add milk and cream and stir well. Add salt and pepper. Add celery, carrots, and onion, and bring soup to a boil. Reduce heat and simmer until veggies are tender. Transfer to blender and blend until smooth. Return soup to pot and slowly add cheese, making sure cheese melts before adding more. Steam broccoli until fork tender and add about five minutes prior to serving.

Notes: More vegetables can be added. It doesn't have much affect on the color of the soup. I used chicken broth instead of chicken stock. The cheese suggested by our cheese guy was an Italian Fontina, which was very soft and easy to shred. I steamed the broccoli in the microwave for about 10 minutes on half power. The melting of the cheese is the most important step. This has to be done slowly over low heat or the cheese gets all grainy, and that is certainly not good eats. We served this with a rustic sourdough bread and Jalapeño Tobasco sauce for those wanting to add a little heat. We had a fresh veggie pizza for appetizers and pumpkin pie bites for dessert.
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Comments

that sounds really good. I'll have to try it sometime!