This broccoli cheese soup calls for only ten ingredients, most of which you will most likely already have on hand. I only needed to buy broccoli and cheese (go figure) to get started on this soul-warming, inexpensive recipe.
Makes 4 servings.
Ingredients:
1 tablespoon butter 1/2 medium chopped onion 1/4 cup butter 1/4 cup flour 2 cups half & half cream 2 cups chicken stock 1/2 lb fresh broccoli 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese salt and pepper to taste (I personally don't add any salt at all)
Directions:
— Melt 1 tablespoon of butter in a medium pot. Add the chopped onion and sauté until translucent. Set that aside in a separate bowl.
— Using the same pot, melt 1/4 cup of butter. Add the flour and with a whisk or large spoon, stir the mixture constantly for about 4 minutes.
— Add the half & half and chicken stock. Simmer for 20 minutes, stirring occasionally.
— Add the broccoli and onions. Cook over low heat for 20-25 minutes, stirring occasionally.
— Add salt and pepper to taste (I just add pepper). Return to heat and add cheese. Stir in nutmeg.
You’re finished! Cut up some crusty bread, sourdough bread, whatever you prefer. Dip it. Enjoy!
Step by Step Photos:
Saute the onions until translucent and set them aside in a separate bowl.
Melt butter and add flour, stir constantly for about 4 minutes.
Add half & half and chicken stock, let it simmer for 20 minutes.
While the mixture simmers, I chop the broccoli florets down until they look like they do in the bowl. I don’t prefer too much of the stem in my soup.
Add those florets in along with those onions and let the mixture sit over low heat for 20-25 minutes.
Add a pinch of salt and pepper to taste. Add in the cheese and nutmeg and stir.
You are now finished, my dear. Cut yourself some bread, pour this into a lovely little bowl, and eat your heart out.
