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Thursday, October 21, 2010

Broccoli Cheese Soup

That's right!  Fall is here...and it's officially soup season =)  Broccoli cheese is my favorite kind of soup and it worked out that I already had all the vegetables cut up in my fridge...so this was super easy.  It's a good way to get rid of some vegetables too because I have 4 whole bunches of celery (thanks bountiful basket!) and so even though the recipe didn't call for celery- I threw a bunch in anyway. 
Celery is pointless I have concluded.  It has little to no nutritional value and it's hard to eat.  I'm over you celery. 

Cooking all the vegetables...so healthy!
Ingredients:
6 tbsp. butter, divided
¾ cup onion, chopped
1 cup carrot, chopped or shredded (if you're pureeing the soup, don't worry about making too small)4 cups small broccoli florets (I didn't have 4 cups, so I just used other veggies)3 cups low-sodium chicken broth
½ tsp. onion salt
½ tsp. garlic powder
4 tbsp. flour
2 cups milk
2 cups shredded sharp cheddar cheese
Freshly ground black pepper
Directions:
In a large stockpot or Dutch oven (I just used big pot), melt 2 tablespoons of butter over medium heat.  Add the onion to the pan and sauté until tender, about 5-7 minutes.  Add the carrots to the pan and cook a couple minutes more.  Stir in the broccoli, chicken broth, onion salt and garlic powder.  Bring the mixture to a boil, then reduce the heat to a simmer.
In a medium saucepan, melt remaining butter.  Add the flour and cook for 1-2 minutes until golden brown, whisking constantly.  Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes.  Once the mixture has thickened, whisk in the cheese until completely melted.  Remove from the heat and add the cheese sauce to the soup pot.  Allow to simmer until warmed through and broccoli is tender.  Season with salt and freshly ground pepper to taste.  If desired, puree the soup with an immersion blender for a smooth texture. (I just used regular blender and blended it mostly so it still had a slightly chunky texture)

Don't give up on the cheese sauce...it will thicken!  You will just get carpal tunnel in the mean time

Combine the white cheese sauce & the veggies

Cook & Puree...or if you like chunks...well don't =)



1 comment:

  1. You and celery should make up! The ancient Greeks used to award celery as a prize for various sports contests because it was a "luxury' and classified as a protective food. Some prize. I'd stop competing in sports... but that's just me. Can't wait to try this recipe though!

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