Saturday, October 29, 2011

Creamy Broccoli Cheese Soup


I have a thing for fresh produce. It can be a fault at times. Yesterday I went grocery shopping and I realized when I got home that I was going to have to work my way through the produce that was already in my fridge, before I put more in there. So I got it all out and put it on the counter. I had a beautiful head of broccoli, carrots, onions etc.. It is definately the time for soup. I love a great broccoli soup. So here you go!

1 pound of fresh broccoli
4 tablespoons butter
1 carrot, finely chopped
1/2 onion, finely chopped
6 cups chicken stock, divided
1/4 cup corn starch
1 1/2 cups milk
1 1/2 cups whipping cream
2 cloves minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
16 ounces sharp cheddar cheese shredded

Cut up the broccoli into florets. Don't discard the stems! Cut up the onion and carrots.

Melt butter in a soup pot over medium heat. Add onions and carrots and saute for 5-6 minutes, or until onions and carrots are tender.

Add 2 cups of chicken stock to the pot and heat until boiling.
Add broccoli stems and put lid on pot. Steam broccoli with the carrots and onions for 5-6 minutes in the chicken broth until the broccoli is tender. Using a spatula or spoon, break up broccoli into small pieces. Reduce heat to low.

Add remaining chicken stock. Mix flour and half and half in a small bowl or measuring cup with a whisk until smooth. Add half and half/flour mixture to the pot. Add garlic,Broccoli Florets, salt, and pepper. Continue cooking over low heat until soup thickens - about 5-6 minutes.

Add cheese, handfuls at a time, and stir constantly over low heat until smooth and creamy - about 10 minutes. If soup becomes too thick, add additional chicken stock.
Serve immediately.



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