Tuesday, November 1, 2011

Broccoli and Cheese Soup

  • 1 whole yellow onion, diced
  • 1 stick, or 1/2 cup butter
  • 1 tablespoon garlic, minced
  • 1/3 cup flour
  • 1/4 cup of green onions
  • 4 cups of whole milk
  • 2 cups half-and-half
  • 4 heads of broccoli, cut in to florets
  • 3 cups grated cheddar cheese
  • salt and pepper to taste

1. In a large Dutch oven, melt butter to medium heat.

2. Dice onion while the butter is melting.

3. Add garlic and onions to melted butter, and let simmer for about 4-5 minutes.

4. Slowly add flour, stirring to combine between each shake of flour.

5. Add green onions, milk, and half-and-half. Lower heat to medium-low.

6. Chop broccoli heads.

7. Add broccoli to soup and let simmer for 25-30 minutes, stir frequently so it does not stick to the bottom or form a film on top.

8. Just before serving add grated cheddar cheese.

9. Yummy gooey cheesy-ness!

10. Serve with shredded cheese on top and in a bread bowl or bread for dipping.

This is a great way to end any chilly day, enjoy!

* This can also be frozen and reheated for up to 6 months.

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