Broccoli Cheddar Soup

I'm the only one in my family who will eat this, but it is SO good!

1/2 stick of butter (1/4 cup)
1/4 of a medium yellow onion, chopped
2 cloves garlic, minced
2 cups half and half (or 1 cup of milk and 1 cup of heavy cream)
3 cups chicken stock
1/4 cup corn starch
1/4 teaspoon nutmeg
Dash seasoned salt
2 bay leaves
1 large carrot, peeled and chopped small
4 cups broccoli florets (about 2 heads)
2 1/2 cups grated cheddar cheese (about 8 ounces) or more.  Can mix in another cheese if you want.
Salt and Pepper to taste

Cook the butter, onion, and garlic on about medium heat until tender.

Slowly add the half and half and chicken stock. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg, sea salt, salt n pepper, and bay leaves and cook on medium low until thickened.

Add the carrot and broccoli and simmer until tender and thickened as desired. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.