broccoli_cheddar
Table of Contents
Broccoli Cheddar
Ingredients
- 1/4 cup melted butter
- 1/2 medium chopped onion
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups chicken stock or broth
- 1/2 lb broccoli, (about 3 cups), chopped into bite size pieces
- 1 cup carrot, julienne
- 1/4 teaspoon nutmeg
- 8 ounces grated sharp cheddar cheese
- salt and pepper
Procedure
- Met the 1/4 cup butter and saute the onions in it until soft.
- Sprinkle the flour over the mixture.
- Cook and stir over medium heat for 1-2 minutes.
- Whisk in the half & half and chicken stock.
- Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
- Add salt and pepper.
- You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup.
- Return to low heat and add the cheese. If your heat is too high your soup can get grainy.
- Stir in the nutmeg.
broccoli_cheddar.txt · Last modified: (external edit)