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Cheddar Broccoli Soup

Source of Recipe


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List of Ingredients



• 1 lb fresh broccoli (florets off one bundle, cut off in small stems and washed)
  
• 2 large carrots, thinly sliced and quartered
  
• 1/2 cup water
  
• 3-4 Tsp of Chicken Bouillon Granules or powder
  
• 3 TBSP Butter
  
• 1/4 cup Green Onions, sliced, or one medium size onion, chopped
  
• 3 TBSP Flour and at least 1/2 TSP Salt
  
• 1/3 or 1/2 Tsp ground Nutmeg, a DASH of Chili Powder and a DASH of Cayenne or Red Pepper
  
• 1/4 TSP White Pepper (I just ground about 8 rounds of Peppercorns from my Pepper Mill)
  
• 3 1/4 cups Milk
  
• 2 cups shredded Sharp Cheddar Cheese or Colby
  
• 1 cup shredded Swiss Cheese (I combined all cheeses to 3 cups and only used Sharp Cheddar)
  
• 1/4 cup dry sherry (optional) (I didn't use)
  






Instructions



1. Cut Broccoli florets in bite-sized pieces. Slice carrots thinly.
   
   
2. Combine the 1/2 cup of water with the Chicken Bouillon Granules in a large pan and heat to boiling.
   
   
3. Then, add broccoli and carrots, cover and cook for 10 minutes.
   
   
4. Drain the vegetable liquid back in a measuring cup, ADDING enough water to it to equal 1/2 cup if necessary. Set aside the steamed vegetables in a dish and cover while preparing the rest of the soup.
   
   
5. Melt the Butter gently in that same pan then add the onions. Cook until tender and then stir in the Flour, Nutmeg, Pepper, Salt and other spices.
   
   
6. When all is tender and well coated, add the Milk and the RESERVED Vegetable liquid, and stir until thick and bubbly.
   
   
7. Cook and stir for 2 more minutes after it begins to bubble, then add the cheese and stir until melted.
   
   
8. Finally, stir in vegetables and sherry, if you use it.
   
   
9. Heat through, and SAVOR ! ! ! !
   
   






Final Comments


DELICIOUS ! ! ! ! Served with Pillsbury Large Croissants, this was outstanding.


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