Broccli Cheddar Soup
4-6 Servings
3 TBs. butter or vegetable oil
1-2 cloves garlic, minced
2 C. separated broccoli florets ( remaining broccoli stalk, finely chopped)
1 small onion, finely chopped
1 stalk of celery, finely chopped
1 small carrot, finely chopped
1 small green pepper, finely chopped
1/4 tsp. salt
1 bay leaf
1/4 tsp EACH paprika and white pepper
1/16 tsp. EACH cayenne and nutmeg
2/3 C. flour
1 TBs cornstarch
3 1/2 C chicken broth (2 14oz. cans or 31/2 C water) *If using just water, increase the amout of spices.
4 C. shredded Cheddar Cheese
2 C. half n half or milk
1. Cook garlic in oli until lightly browned. Add remaining veggies, bay leaf and salt; saute 10-12 minutes over medium heat. Stir in spices and seasonings; cook 1-2 minutes (Veggies should be tender)
2. In a small bowl stir together flour and cornstarch. Add half of chicken broth to veggies. Cook over medium heat until hot but not boiling and stir in flour/cornstarch micture, a little at a time, until all has been added and the veggies mixture is bubbly and thick.
3. Add the remaining chicken broth, a little at a time, stirring continuously until thickened.
4. Stir in the shredded cheddar cheese, a cup at a time, until smooth and creamy.
5 Add the half n half or milk, reduce heat to low and heat 5-10 minutes. (DO NOT BOIL). Taste and adjust seasoninings, remove bay leaf and serve!
I usually adust the amounts of veggies and cheese to make a big pot of this. I do use chicken broth and milk. Also, I have substitued califlower in place of the broccoli and it is still so good. It is yummy and fills the need for a warm soup on a cold day. Sounds so good, I might make this myself!!!
Good luck, any questions PM me and I will try to help
Linda
