I am the only one in the house that will eat it. That definitely was no deterrent when it came to what I wanted to eat. I mean, really, what goes better with temperatures in the 70s than soup?
Here is the recipe:
Broccoli and Cheese Soup
1 tablespoon butter, melted 1/2 medium onion, chopped 1/4 cup melted butter 1/4 cup flour 2 cups half-and-half 2 cups chicken stock or bouillon 1/2 pound fresh broccoli (I used some frozen broccoli too) 1 cup carrots, julienned salt and pepper to taste 8 ounces grated sharp cheddar
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.
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 (I used a food processor) and puree (you can leave some chunks in there if you prefer that). Return to pot over low heat and add the grated cheese; stir until well blended.
This serves 4.
I doubled it, with plans to freeze some for later :)
Daughter of the Almighty. Wife of John. Mother to Nolan, Gideon, Haddon, Jamison, Paysie, Judson and Millie. Sister. Friend. Lover of books. Reformed. Homemaker. Kitchen dweller. Breastfeeder. Baby wearer. Crocheter. Lover of Sewing. Wanna-be Scrapbooker. Homeschooler. Simplicity seeker. Lover of the life God has entrusted to me.