This is the first time I’ve ever made this soup. It was a mini learning experience. I searched a bunch of recipes and decided to just make my own.
So here it is.
4c chicken broth
3c julienned carrots
2c chopped onion
1lb fresh broccoli
16oz shredded cheddar cheese
4c half and half
Fresh ground black pepper
I multitask, but here’s a general guideline.
1.Saute onions in a little butter.
3.Set chicken broth on low in a stock pot.
4.Add onions and carrots to the broth.
5.Use the pan you sautéed the onions in to make a roux. (1/2c flour and 1/2c butter)
6.Take a break! Let the broth simmer for 1/2 hour or so.
7.Whisk in the roux. The roux made my soup thick within only a few minutes.
8.Add half and half slowly. Whisk it in. Start with 2 cups and decide what consistency you want.
9.Chop up your broccoli and rinse it well. (Sing “Choppin’Broccoli” like Dana Carvey)
Throw in your broccoli and just cook on low until the vegetables are tender.
10.Ladle small batches into food processor. I didn’t purée it all the way, I just made it so it wasn’t super chunky.
11.Back to the pot it goes. Add the shredded cheese.
12.You’re done! Turn off the stove. Do the dishes later.