Broccoli Cheese Soup

Ingredient List

1/2 Onion, Chopped

1/2 stick of Butter

3 Tablespoons Flour

1 Quart of Chicken Broth

4 Cups Milk

1 head of Broccoli

1 1/2 Cup Cheddar Cheese

Salt and Pepper

Pinch of Nutmeg

Broccoli Cheese Soup is FANTASTIC! And what better soup to have on a brutally chilly afternoon than this? Here is how I made it.

I first start with a half a stick of butter and a half of chopped onion. Saute the onion until it is translucent and tender.

Now add 3 tablespoons of flour into the onions and butter. We are going to make a rue. You will need to cook the flour taste out of the flour and the flour should be a nice golden color.

Once the rue is a nice golden color, whisk in the quart of chicken broth. Now it is time to add the chopped broccoli. We are going to bring the broth to a simmer to book the broccoli.

Stir the soup every 5-10 minutes so you don’t burn the soup.

Now that the broccoli is cooked, we are going to us an emulsion blender and blend the soup. My family is not big on chunky broccoli in the soup so I always blend it. If you want, you can blend half of the soup so it contains some texture still.

Now it is time to add the cheddar cheese. Stir the cheese into the soup until fully melted.

Now add 5 cups of milk to the soup and simmer until it is fully heated through. Salt and Pepper to taste and now is the time to add the pinch of Nutmeg.

Now it is time to plate up the soup, if that makes sense. I use my Sourdough Bread Recipe to make bread bowls for the soup. Just hollow the bowl out and fill it with warm soup.

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