Tuesday, September 4, 2012

Broccoli Cheese Soup

I had bread bowls and I had broccoli...  what to do, what to do?  I turned to the ever so popular Pioneer Woman for inspiration & came upon this recipe.  I could eat soup anytime of year.  This soup was incredibly simple to make and oh so delicious!

Broccoli Cheese Soup
1 Onion, Diced
1 stick 1/2 Cup Butter
1/3 cup Flour
4 cups Whole Milk
2 cups Half-and-half
4 heads Broccoli Cut Into Florets
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper
Chicken Broth If Needed For Thinning

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so.  Slowly add in milk and half-and-half, stirring while adding. Add nutmeg, broccoli, salt, and black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender.  You will want to stir periodically.

At this point you can pick your consistency.  I wanted a good amount of texture to my soup, so I decided to go with some pureed, some chopped, and some left as is.  You could absolutely leave it all as is, or blend it all up nice and smooth.  If you choose to blend it, make sure to use caution.  Always blend hot liquids in smaller batches.  Or is you're lucky and have an immersion blender just use that.

Once you're satisfied with your consistency and everything is back in the pot and the heat is back on, stir in cheese and allow to melt.

Taste seasonings and adjust if needed.  At this point I added a little hot sauce, salt, pepper, and garlic powder.

Serve in a bread bowl if desired.  But this soup is tasty enough to be served in a regular ole bowl with some crackers.  Enjoy!

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