Friday, January 4, 2013
chicken and dumplings, and soups, just to name a few things. To me, this broccoli cheese soup definitely falls into the category of comfort food. Cheesy, creamy goodness with pieces of broccoli in every bite. Yum.
Broccoli Cheese Soup
1 Medium onion, diced
1 Clove garlic, minced
4 Heads broccoli, cut into florets
1/2 Cup (1 stick) butter
4 Cups whole milk
2 Cups half and half
1/3 Cup flour
Pinch red pepper flakes
Fresh ground black pepper
1 1/2 Cups shredded Monterrey Jack cheese, plus more for serving
1 3/4 Cups shredded cheddar, plus more for serving
Chicken broth, if needed
Place a large stock pot, or Dutch oven, over medium heat and add butter. Once the butter has melted add the onions and saute for 3-4 minutes, until translucent. Add the garlic and cook another 30 seconds, until fragrant. While stirring continuously, add the flour until combined. Continuing to stir, slowly add the milk and half and half until combined. Add the broccoli, nutmeg, salt and pepper and stir to combine.
Reduce heat to low. Cover the mixture and allow to simmer 20-30 minutes, stirring occasionally. Once the broccoli is tender add the cheese and stir until melted. Taste the soup, adjust seasonings if needed.*
Ladel into bowls, top with more cheese and serve.
*If soup is too thick add chicken broth or milk, to achieve the desired consistency.
Recipe source: barely adapted from The Pioneer Woman