Wednesday, November 30, 2011

Broccoli Cheese Soup

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock (2 cups water 4 tsp knorr chicken boullion)
2-3 cups frozen broccoli- chopped or blended
1 cup carrot, finely grated
8 ounces grated sharp cheddar cheese
salt and pepper

Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 10-20 minutes.
Add salt and pepper to taste. Can be puréed in a blender. Return to heat and add cheese.

adapted from:

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