Broccoli Cheese Soup
My wife went out to the garden and picked broccoli from the garden. She did an internet search and came up with a recipe for broccoli cheese soup. She did some tweaking and ended up with what I consider an A+ soup recipe.
3 tbsp. unsalted butter
1 medium chopped onion
¼ cup melted butter
¼ cup flour
1 quart of half-and-half cream
1 quart chicken stock
1 lb. fresh broccoli (about 2 cups)
2 cups carrot, grated
1/2 tsp. nutmeg
1 lb. grated sharp cheddar cheese
Salt and pepper to taste
In a large skillet, sauté the onion in 2 tablespoons of unsalted butter until the onion is translucent then set aside.
In a large pot make a rue by whisking together the ½ cup (1 stick) melted butter and flour over medium heat for about 3-4 minutes. Slowly stir in the half and half and chicken stock. Let it simmer for about 20 minutes.
Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender. Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve.
You can jazz up this broccoli cheese soup by first roasting the broccoli in the oven to given a slightly hearty taste. However you make it, you will end up with a really hearty soup. This can be served as a main entrée for dinner or as a “warmer-upper” on a cold winter day.
A nice hot thermos of broccoli cheese soup while ice fishing or lunch when out and about in the woods will provide a full stomach and energy.
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