Broccoli Cheddar Soup
Serves: 4
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Cheesy broccoli soup with carrots is great served in a bread bowl.
Dovetailing Tip: When preparing the broccoli florets, cut up an additional 2 cups of florets to use in Broccoli Cauliflower Casserole for Meal 2.
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Cook Time:
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Ingredients:
| 1/2 stick | of butter (1/4 cup) |
| 1/2 | of a medium yellow onion, chopped |
| 2 cloves | garlic, minced |
| 3 cups | chicken stock |
| 1/4 teaspoon | nutmeg |
| 2 | bay leaves |
| 1 | large carrot, peeled and chopped small |
| 4 cups | broccoli florets (about 1 head) |
| 2 cups | half and half |
| 1/4 cup | cornstarch |
| 2 1/2 cups | grated cheddar cheese (about 8 ounces) |
| salt and pepper to taste | |
Directions:
Cook the butter, onion, and garlic on about medium heat until tender.
Add the chicken stock, nutmeg and bay leaves, carrot and broccoli and simmer until tender. Discard the bay leaves.
Slowly add the half and half. Mix the cornstarch with a little bit of water until there are no clumps and add it to the soup. Cook on medium low until thickened. Add the cheese and stir until melted.
Season with salt and pepper and serve in bread bowls.
Source: yammiesnoshery.com
