Back with a Gem!!!

Sorry, it has been so long since I have posted a new recipe on here. Life has been so busy lately that I just have not had the time to post. However, fret not I have been cooking up a storm and taking tons of pictures, so look forward to many new posts soon.

 

I know I always say "this is my go-to" recipe, but I really do have a small stack of recipes that when I am in a pinch I pull one out. Since it is still pretty cold here we do soups for dinner at least once if not twice a week. Something about a warm bowl of soup and a slice of fresh baked bread just make all the cold melt away. This recipe is creamy, cheesy and hearty, not to mention it is very easy to make.

 

Broccoli Cheddar Soup

adapted from domesticmadness.com

 

1 tablespoon melted butter

1/2 medium chopped onions

1/4 cup melted butter

1/4 cup flour

2 cups half-and-half cream *I didn't have it on hand so I used Vit D milk.. turned out great!

2 cups chicken stock

1/2 lb fresh broccoli

1 cup carrots, shredded

1/4 teaspoon nutmeg

8 ounces grated sharp cheddar cheese

salt and pepper

 

Start by sauteing the onions in a 1Tbsp of butter. When the onions are tender remove them from the pan and set them aside. Now add the 1/4 cup of butter and the flour. Whisk the flour mixture together for 3-5 minutes.

 

Now stir in the half and half and the onions followed by the chicken stock. Allow to simmer on medium-low for around 20 minutes.

After the 20 minutes, Add the carrots, broccoli, and spices. Allow this to cook for an additional 20-25 minutes over low heat.

At this point you can puree the soup in a blender, however I find the broccoli is tender enough at this point that you really don't need too. A few minutes before serving add the cheese.

Serve with some fresh crusty bread and ENJOY!!!