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Broccoli Cheese Soup




Source of Recipe


Inspired by a recipe at food.com by chefnini


Recipe Introduction


I found a great deal on broccoli recently and decided to try this soup. I knew that it would make too much for us to eat, so I wanted to freeze it. To help stabilize it in the freezer I substituted Velveeta for half of the sharp Cheddar and evaporated milk for half of the 1/2 & 1/2. It still tasted very good.


List of Ingredients




2 T. melted butter
1 medium onion, chopped
1/2 C. butter, melted
1/2 C. flour
4 C. half-and-half cream
4 C. chicken stock
1 lb. fresh broccoli
2 C. carrots, julienned
1/2 t. nutmeg
16 oz. grated sharp Cheddar cheese
Salt and pepper , to taste
Hot sauce


Recipe



In a Dutch oven over medium heat, sauté the onions and carrots in 2 T. butter. Remove onions.

Melt the 1/2 c. butter in Dutch oven over medium heat and whisk in the flour. Stir until it forms a medium roux. Stirring constantly add the half and half. Whisk in the chicken stock and simmer on low for 20 minutes.

Add the broccoli, carrots and onions and simmer for another 20-25 minutes, or until the broccoli is tender. Taste and add hot sauce, salt and pepper, to taste. Stir in cheese a handful at a time. Stir in nutmeg.

Serves 8.