Broc­coli Ched­dar Soup

The Review - - Obituaries -


6 ta­ble­spoons but­ter 1 small onion, chopped ¼ cup, plus 2 ta­ble­spoons flour

2 cups heavy whip­ping cream 3 cups chicken broth 2 bay leaves ¼ tea­spoon nut­meg Pinch of salt, pinch of pep­per

1 head of broc­coli, chopped 1 car­rot, chopped 1 (8-ounce) block Conebella Farm Sharp Ched­dar, grated


Melt the but­ter in a large soup pot. Add the chopped onion. When onion is soft and golden brown, add flour and stir, be­ing care­ful to blend fully with­out scorch­ing. Slowly add the cream and then the chicken broth, bay leaves, nut­meg and salt. Sim­mer 20 min­utes. Add broc­coli and car­rot and sim­mer an ad­di­tional 20 min­utes un­til soft. Let cool slightly, re­move bay leaves and trans­fer soup to a blender. Blend un­til car­rots and broc­coli are finely chopped or pureed. Re­turn soup to pot. Add cheese and stir un­til melted.

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