Broccoli Cheese Soup

food 003

2 large heads broccoli, cut into 1-2” pieces
1 large brown onion, diced
4 tablespoons extra virgin olive oil
4 cups chicken broth
2 medium carrots, diced
Salt and pepper, to taste
Pinch of cayenne pepper
2 tablespoons melted butter
2 tablespoons flour
1 cup ½ and ½ or heavy whipping cream
2 cups shredded cheddar cheese
 
Saute broccoli pieces and onion in olive oil in large, heavy stock pot until onion is soft (about 5 minutes).  Add chicken stock, carrots, salt, pepper and cayenne.  Bring to boil, then reduce to simmer for 30 minutes.  Remove from heat and either use an immersion blender to blend the soup into a puree consistency, or if you don’t have immersion blender allow mixture to cool at least 5 minutes and carefully place small portions of the soup in a regular blender and puree a little at a time.  Be VERY careful doing this with hot liquids, always leaving the blender lid slightly ajar so as not to for a vacuum while blending).  Once blended, return all soup to pot. 
 
In a small cup, stir the flour into the melted butter.  Add this to the hot soup and return the soup to a medium heat to bring back to a simmer for 5 minutes (this will thicken the soup up).
Slowly stir in the ½ and ½ or heavy whipping cream and cheese and stir well.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Pages

Recipes

%d bloggers like this: