It has been really cold around these parts of the Northeast. Today it is negative 1! That means lots of bundling up and what is better than a hot bowl of soup to take the cold out? Last week I made a Brazilian fish stew called moqueca. Recently I was craving creamy broccoli cheese soup, like the kind you eat out of a bread bowl at panera. :) Except I like my broccoli in big pieces for a chunky feel, not puree. If you prefer a smoother soup, you can puree it in a blender. :)
Ingredients
Ingredients
- 1 tablespoon melted butter
- ½ medium chopped onion
- ¼ cup melted butter
- ¼ cup flour
- 2 cups half-and-half cream
- 2 cups milk
- ½ lb fresh broccoli (about 1 cup)
- 1 cup carrot, julienned
- 8 ounces grated cheddar cheese
- salt and pepper to taste
Instructions
- Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
- Slowly whisk in the half and half and milk. Let it simmer for about 20 minutes.
- Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
- Add salt and pepper and cheese. Let the cheese melt and then serve.
Adapted from food.com
