Broccoli Cheddar Soup
Ultra creamy, flavorful goodness.
Grab:
1 tablespoon butter
1 sweet onion, diced
1 clove garlic, minced
5 tablespoons butter
5 tablespoons flour
5 1/2 cups chicken broth
2 1/3 cups half and half
1 1/2 tablespoons stone ground dijon mustard
3-4 cups chopped broccoli crowns
3 carrots, sliced thin
2 cloves garlic, grated
5 cups extra sharp cheddar cheese, grated
Fresh cracked black pepper
Melt:
1 tablespoon butter in a heavy bottomed stock pot.
Add onion and 1 clove minced garlic and saute for 4 minutes.
Remove onions and garlic from pan and set aside.
Whisk:
5 tablespoons butter and flour in same pot over medium low heat.
Cook about 6 minutes, whisking constantly.
Slowly add chicken broth, continue whisking constantly.
Slowly add half and half, continue whisking.
Let simmer over medium low heat for about 20 minutes, whisking occasionally.
Mixture should be thick and creamy.
Pour:
Broccoli crowns, carrots, grated garlic, reserved sautéed onions and garlic, as well as the mustard.
Stir well.
Allow to simmer about 10 minutes.
Remove:
Pan from heat.
Slowly stir in grated cheese.
Stir constantly until melted.
Garnish:
With fresh cracked black pepper.