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Broccoli Cheddar Soup

February 7, 2012

Well now that the rain has finally shown up, I made some soup today.  I have been trying to perfect my Broccoli Cheddar Soup for a while now and I feel that today I made the best one yet.  I hope you’ll give it a try and enjoy this soup as much as I did.

Here’s what you need:

2 celery stalks, chopped
2 carrots, diced
1 large yellow onion, diced
1-1/2 heads of broccoli
6 Tbl. butter, unsalted
1/2 gallon 2% milk
1/3 cup flour
2 tsp. salt
1 tsp. pepper
pinch of nutmeg
8oz sharp cheddar cheese, shredded

In a large stockpot (I started with a 5qt. and ended up using a 9qt) melt butter and add the celery, onions, carrots, 1 tsp salt and pepper, and saute on medium for 10 minutes or until they are tender.

Add the flour and stir to incorporate.  Cook for 1 minute.  
Add the milk, broccoli, nutmeg and bring to a boil.  Reduce to a simmer and cover.  Simmer covered for 30 minutes. 
Next, using an immersion blender, blend the soup until all the broccoli is cut into teeny pieces and the soup is smooth looking (as smooth as broccoli soup can look anyway).   If you don’t have an immersion blender, you may blend the soup in small batches in a regular blender or food processor.  Be careful – it’s hot!  
Taste the soup at this point for seasonings and add more salt and pepper if needed.  I used another 1-2 tsp. salt at this point.

 Add the cheese and stir until it is melted and incorporated.

Here is the beautiful yummy soup.  Serve with warm Crusty French Bread.
Serves 8 – large bowls
Here’s the handy printable – Broccoli Cheddar Soup

From → Soup

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