Broccoli Cheese Soup


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Servs: 5

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  • add   1 tablespoon butter, melted
  • add   1/2 medium onion, chopped
  • add   1/4 cup melted butter
  • add   1/4 cup flour
  • add   2 cups half-and-half
  • add   2 cups chicken stock or bouillon
  • add   1/2 pound fresh broccoli
  • add   1 cup carrots, julienned
  • add   salt and pepper to taste
  • add   8 ounces grated sharp cheddar


  1. Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the Chicken stock whisking all the time. Simmer for 20 minutes.
  2. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended.

ChefsugNote From The Chef

aslchef 18:17, 07 Jan 2009

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