Thursday, October 28, 2010

Broccoli Cheddar Soup

Ok, ok, I admit it's a bit of a pattern . . .

Broccoli Cheddar Soup
From Annie's Eats

6 T. Butter
3/4 C. Onion, chopped
1 C. Carrot, chopped or shredded
4 C. Broccoli florets
3 C. Chicken or Veggie Broth
1/2 t. Onion Salt
1/2 t. Garlic Powder
4 T. Flour
2 C. Milk
2 C. sharp Cheddar Cheese, shredded
Freshly ground Black Pepper

In a large pot, melt 2 tablespoons butter over medium heat.  Add onion to the pan and cook until tender, about 5-7 minutes.  Add carrots and cook a couple minutes more.  Add broccoli, chicken broth, onion salt, and garlic powder.  Bring the mixture to a boil, then reduce the heat to a simmer.

In a separate medium saucepan, melt remaining butter.  Add flour and cook for 1-2 minutes until golden brown, whisking constantly.  Whisk in milk and cook until mixture thickens and bubbles, about 5 minutes.  Once the mixture has thickened, whisk in the cheese until completely melted.  Make sure this is approximately the same heat as the good stuff simmering in the large pot (if you don't want to end up with curdled cheese like I did (still tastes good though!)), and add the cheese sauce to the large pot.  Once everything is incorporated, check to make sure broccoli is tender, season with salt and freshly ground pepper, and serve.

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