Soup Recipes » Broccoli Cheese Soup » Cheddar Cheese Soup with Broccoli

Cheddar Cheese Soup with Broccoli

Ingredients -

1 tablespoon Butter, melted
1/2 medium White or Yellow Onion, chopped
1/4 cup All-Purpose Flour
1/4 cup melted Butter
2 cups Half-and-Half
2 cups Chicken Stock
1/2 pound Fresh Broccoli
1 cup Carrots, julienned
1/4 teaspoon Nutmeg
Salt and Pepper, to taste
8 ounces grated Sharp Cheddar Cheese

Preparation:

1. In a large saucepan, sauté the onion in butter until softened.

2. Set aside.

3. In another sauté pan, add the melted butter and whisk in the flour, cooking over medium heat for 4 minutes.

4. Add the half-and-half and chicken broth and simmer for 20 minutes, stirring occasionally.

5. Add the broccoli, carrots and onion and cook over low heat until the vegetables are tender, which takes approximately 20 minutes.

6. Season, to taste, with salt and pepper.

7. Pour the soup into a blender, in batches and puree.

8. Return the puree to the pot and heat until hot, adding the grated cheese, and stirring to melt.

9. Add the nutmeg and blend well.

10. Serve.

Soup Making Tips -
Steaming Broccoli

	Steaming broccoli is an excellent method for preparation as it leaves most of the nutrients in the broccoli and not lost in boiling or cooking liquid. Often when we make soups, the nutrients escape into the broth and the loss is minimal. When steaming broccoli to add to soups, bring a few inches of water to a rapid boil and then add broccoli stems to the steaming tray and cook a few minutes before adding the florets.

Soup Making Tips -
Meat Based Soup Stock

	Soup stocks are typically made using bones, but adding a little meat to the mix adds depth to the taste. Use a whole cut-up chicken or cubed chuck steak for enhanced flavor. Avoid tender cuts of meat like loin or rib that do not provide a favorable result when cooked in liquid.

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