How to make Broccoli Cheese Soup - Recipe

Hot and delicious, melted with thick cheesy threads and flecked with broccoli, this golden soup is comfort calling.

Ingredients:
3 tb browned, melted, unsalted butter
1/2 c sliced onion
1 c broccoli florets
1 tb unbleached flour
1/2 c chicken stock {and extra for thinning if desired}
2 1/2 c warm whole milk
Pinch of nutmeg {optional}
Salt and pepper
1/2 c tiny broccoli florets/shredded carrots {optional}
3 c cheese {I used cheddar, parmiggiano, and gouda}

Instructions:
In a pot set over medium-low, slowly melt and brown the butter. Swirl it around and keep your eye on it so it doesn't burn.
Saut the onions and broccoli with salt and pepper in the browned butter until softened.
Sprinkle in the flour and stir well.
Splash in the chicken stock to deglaze then slowly pour in the warm milk and stir, stir, stir {to prevent lumps}.
Add a pinch of nutmeg and season with salt and pepper.
At this point, you can break up the veggies if you'd like {with an immersion/standard blender, food processor, or potato masher} or keep it just as is.
Return the soup back to the pot and add the carrots and extra broccoli {if using}.
Introduce the cheese and allow it to slightly melt then serve with crusty bread.

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