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Thursday, April 10, 2014

Thursday Recipe - Creamy Broccoli Cheese Soup

I've been obsessed with cheese soups lately. This is a good one for spring when you're tired of heavier starchy soups and want something lighter but still with plenty of body for those snowy days.

I'm also in love with these: Mrs. Cubbison's Crispy Onions
The list of ingredients is short and sweet and doesn't include things like MSG. They are also very tasty and go great on top of the soup.

So try a batch of this soup. It's fast, easy, and very satisfying.

Creamy Broccoli Cheese Soup

1/4 c. butter
1/2 c. chopped onions
1/4 c. flour
2 c. milk
4 c. chicken stock (or 4 c. hot water and 3 T. Better-than-Bouillon Chicken)
1/4 t. nutmeg
1/2 t. ground black pepper
1 t. salt
dash of cayenne pepper sauce, if desired
2 carrots, chopped up small
1 large bunch fresh broccoli, chopped small (I put the stems in one bowl and the tops in another)
2 c. shredded sharp cheddar cheese

Melt butter in a large saucepan. Add onions. Cook until onions are soft, about five minutes. Stir in flour. Cook and stir until flour mixture is smooth and bubbly. Stir in milk, a little at a time, until mixed. It will thicken up and come close to boiling, that's fine. Keep stirring to keep it from forming lumps. Add chicken stock, seasonings, and carrots. Bring to a slow boil. Reduce heat and cook for ten minutes, stirring frequently. Add broccoli stems. Cook for another five minutes. Add broccoli tops. Cook and stir for five minutes.

Using a stick blender, blend the soup until very smooth and creamy. You should see flecks of broccoli and carrot but not large chunks. (You can use a regular blender, just do it in small batches and be careful. It's very hot.)

Keep on a slow simmer until ready to serve. Stir in cheese. Let sit for about five minutes to make sure it melts completely. Stir again and serve.

Garnish with extra cheese, crispy onions, croutons, or whatever you like with your soups. We also used hard rolls to make bread bowls for the soup. Very tasty!