Broccoli Cheese Soup

6 tablespoons butter

4 tablespoons flour 

1 medium sweet onion, finely diced

3 -4 celery stalks, finely diced

2 -3 carrots, finely diced

1 -2 cloves minced garlic 

4 - 6 cups chicken stock

3/4 - 1 cup half and half

3 - 4 cups broccoli (about 2 heads of broccoli)

8 oz shredded sharp cheddar cheese

In a large dutch oven or pot, saute the onion, celery and carrots in about 6 tablespoons melted butter.  Once they are soft, add the garlic and sauté for about a minute or less, don't burn the garlic.  Add the flour and stir well until combined and cook for about 2 minutes.  Add the chicken stock and stir and bring to a simmer so that it thickens.  Add the broccoli to the soup and cover and simmer until the broccoli is tender.  Turn the heat to very low and add the cheese a little at a time until it is all combined.  Continue to simmer until the soup has thickened some more.

  

Another variation:

1 1/2 tablespoons melted butter

1 medium sweet onion chopped

1 garlic clove
6 tablespoons butter 

6 tablespoons flour

3 cups half-and-half

3 cups chicken stock

3 or 4 cups broccoli 

3 large carrots chopped

black pepper (to taste)
3/4 tsp smoked paprika
3/4 tsp dry mustard powder
12 ounces grated sharp cheddar cheese (save some to garnish)

salt (if needed) 

 

In a large dutch oven, saute the onion and carrots in 1 1/2 tablespoons melted butter.  Remove the vegetables and set aside.  Make a roux with the 6 tablespoons of butter and flour.  Whisk in the chicken stock and then add the half and half.  Let it simmer for about 20 minutes.  Add the onions and carrots and the broccoli and let it simmer until all the veggies are tender.  Add the salt, pepper, paprika and mustard powder to taste.  Turn heat to very low and slowly add the cheese a little at a time.  Garnish with grated cheese.   

3.2.1271