Sometimes rainy Friday nights are good for a steaming, hot bowl of soup. And soup is what I made. Broccoli cheese soup, in fact, which sticks to the ribs in a good way, and the perfect way to get some veggies while veggin’ out.
So, without further babble, I bring you my Broccoli-Cheddar Soupy Soup!
1 medium onion, diced
1 tbsp unsalted butter
1 cup carrots, julienned
1/2 lb. broccoli florets, with stalks trimmed off
2 cups whole milk or half and half; I used a mixture of the two
2 cups chicken or vegetable stock
1/4 cup unsalted butter, melted
1/4 cup flour
Salt and Pepper to Taste
Shredded Extra Sharp Cheddar, as much as desired
Sautee medium onion in small saucepan with 1 tbsp butter until clear, about 3-5 minutes. Set aside. In a large saucepan, melt 1/4 cup unsalted butter and whisk in 1/4 cup flour, to make a roux (this will thicken the soup). Keep whisking for about 2-3 minutes, making sure flour is dissolved in butter. Slowly add whole milk to roux, whisking constantly. Do the same with the stock. Continue whisking a few minutes more. Let simmer for approximately 10 minutes. Add onions, julienned carrots, and broccoli florets. Simmer veggies on medium heat for approximately 20 to 30 minutes, until veggies are tender. Stock should be thickened by now and resemble a creamy, fluffy stew. Remove from heat. Add batches of the soup and veggies to cuisnart (you can use a blender if you don’t have a cuisinart) and pulse until veggies are pureed. Add more soup, puree again. Add salt and pepper to taste, as well as the cheese. Serve with crusty bread.
Eat, Enjoy! Let me know if you try this soup!