Week 22: Recipe #4--Broccoli Cheddar Soup

Because the weather is becoming a bit chillier, I think soup twice in one week is fitting.  I found this recipe on the Tasty Kitchen blog (see link below).  Pretty simple and quick to prepare; a good meal to make on a weeknight after work.  I love serving soup in a bread bowl, but because I already did that once this week, I refrained.  It would be really good next time, though.  Makes 2 liters of soup.

Photo from Tasty Kitchen blog

You'll Need:

• 2 Tblsp. salted butter
• 2 Tblsp. finely chopped onion
• 2 Tblsp. flour
• 2 c. beef broth or boullion
• 3 c. whole milk
• 1 c. heavy cream
• 1 1/2 c. extra sharp white cheddar, shredded
• 1 1/2 c. extra sharp yellow cheddar, shredded
• 4 c. steamed broccoli, pulsed into a meal

Preparation:

1. Melt butter in a large stock pot.  Add onion and cook slowly until limp.  Stir in flour and cook for 3 minutes, stirring.  Slowly add the stock, milk and cream, alternating until all are combined.  Heat to boiling, stirring frequently.  Stir in the cheese and broccoli (see note below).  Keep stirring until the cheese is completely melted.  Add salt and pepper to taste.
2. The longer this soup sits, the thicker it gets, until you end up with a soup that won't fall off a spoon.

*Note:  To prepare the broccoli, steam until tender and pulse in a food processor until you get a meal-like consistency.

Recipe and link:  http://tastykitchen.com/blog/2011/10/broccoli-cheddar-soup/