BROCCOLI & CHEDDAR SOUP
Serve with some Parmesan crisps, or garlic baguettes. Yummy!!
3 Tbsp. butter
1 yellow onion, diced
2 carrots, peeled and diced
1 large head of broccoli. cut into florets and thinly sliced
2 Tbsp. minced garlic
2 Tbsp. flour
3 cups low sodium chicken broth
4 cups milk
2 cups sharp cheddar cheese, grated
Salt and pepper to taste
Tabasco sauce to taste
In a large pot, melt the butter on medium, and add all the vegetables.
Cook for about 5 to 10 minutes, stirring occasionally, until all vegetables
are softened. Stir in the flour until it coats all the vegetables, then stir in
the chicken stock vigorously to keep the flour from clumping. Simmer
for a few minutes, then pour a little of soup at a time into a blender, and
puree until mostly smooth. You can also use a hand held mixer and Mix
it right in the pot. Make sure to remove pot from burner first.
Bring soup to a simmer again on low heat, and add the milk and cheese.
Season with the salt and pepper and a few good shakes of the Tabasco.
Serve with some Parmesan crisps, or garlic baguettes. Yummy!