Friday, November 16, 2007

Broccoli Cheddar Soup

Perfect for a winter's day

Serves 4-6
Total time: under 30 minutes


1/4 cup butter
1 onion, cut into medium dice
2 teaspoons garlic powder
1/2 teaspoon ground white pepper
1 (16 ounce) package frozen chopped broccoli (or fresh
broccoli, which I really like and is just as easy.)
1 quart chicken broth
1/2 cup all-purpose flour
1 1/2 cups whole or 2% milk
1 pinch salt to taste
4-8 ounces shredded sharp Cheddar cheese
1/3 cup parmesan cheese


Melt butter over medium heat in a stockpot. Cook onion in butter until softened. Add garlic and pepper; cook for 1 minute then stir in broccoli, and stir in chicken broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes. Meanwhile whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Take 1/2 the soup and put it in the blender and blend it up. Then put it back in the pot. Reduce heat, and stir in cheese until melted and heated through. Season with salt to taste.


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