Saturday, March 8, 2014

Broccoli Cheese Soup

Though it is beginning to warm up here, it is still soup weather.  I will just start making more Springlike soups.  Broccoli cheese soup is one of our favorites and you can whip it up in no time at all.
 Melt a stick of butter in a heavy pan.  Add 1 diced large onion and sprinkle with some salt and pepper.

 Once the onion begins to soften, sprinkle it with 1/3 cup of flour.  Stir and cook over medium heat for 2 minutes.

Then add 6 cups of milk.  You can use whole milk, skim, half and half or a combo of all of them.

Grate in some fresh nutmeg, about 1/4 tsp..

Add 2 heads of diced broccoli and 2 shredded carrots.

Cover the pot and let it simmer for about 30 minutes until the broccoli is cooked.

Add some chicken seasoning.  I used a tub of Knorr. Taste it for seasoning and adjust.

Add 3 cups of shredded cheese.  I used Colby Jack and a bit of Velveeta for smoothness. If the soup is too thick, thin it with some chicken stock.


This recipe makes about 8 quarts and it freezes well.