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    Broccoli Cheddar Soup

    Source of Recipe

    Food Network Magazine

    Recipe Introduction

    List of Ingredients

    • 6 T. unsalted butter
    • 1 onion, chopped
    • 1/4 c. flour
    • 2 c. half & half
    • 3 c. chicken broth
    • 2 bay leaves
    • 1/4 t. nutmeg
    • Kosher salt to taste
    • Pepper to taste
    • 4 c. broccoli florets
    • 1 lg. carrot, diced
    • 2-1/2 grated sharp cheddar cheese


    1. Melt butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, then gradually whisk in the half & half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper; bring to a simmer. Reduce the heat to medium-low and cook, uncovered until thickened, about 20 minutes. Add broccoli and carrots to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth (or puree the soup in the pot with an immersion blender.), you will still have flecks of carrot and broccoli. Return to pot. Add cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

    Final Comments

    I added a little Velveeta to the soup also.




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