I've been meaning to put this recipe up awhile now but never managed to get around to it . For those of you who have been waiting, so sorry :*(.
This soup is a combination of a few recipes I've come across, with the end result being cheesy brocolli goodness!
Ingredients:
1 onion, chopped
1 carrot, chopped
2 tbsp olive oil
3 tbsp butter (salted)
3 tbsp flour
2 cups milk (warmed to room temperature)
2 bunches of broccoli (I like lots of broccoli!), cut up into florets
2 cups chicken stock
1 cup Cheddar cheese, shredded
1 cup Jarlsberg cheese, shredded
1 cup Gruyere cheese, shredded
(The Cheddar is pretty much standard course, however you can substitute the Jarlsberg or Gruyere for any number of other cheeses if you can't find them. Such as; Swiss, Emmental, Gouda, etc...)
Cooking instructions are broken down into two steps which can be prepared simultaneously.
Step 1: In a large pot or dutch oven heat olive oil over medium heat and add the onion and carrot. Saute until soft and transparent (typically for me it turns yellowish), make sure not to burn. At which point add the chicken stock and broccoli and increase heat to medium high and cover. Steam for an additional five minutes (or until desired broccoli tenderness).
Step 2: Add butter to mid-sized sauce pan and melt over medium-low heat. While quickly stirring slowly add the flour to the butter (I use a small whisk it works amazing) and cook for two minutes (if it burns start over). Remove from heat then add milk, whisking quickly to avoid clumping or burning (don't be afraid if hisses and bubbles at first). After well blended place back on the heat at medium, stirring frequently. Once boiling slowly start adding clumps of the shredded cheese and whisk until the cheese is melted. After all the cheese has been melted continue to cook the sauce until it turns silky smooth. Add cheese sauce to cooked broccoli mixture and stir. Serve soup right away.
Makes roughly about 3-4 servings.
Goes well with fresh bread (a nice french baguette works great!)
This soup is a combination of a few recipes I've come across, with the end result being cheesy brocolli goodness!
Ingredients:
1 onion, chopped
1 carrot, chopped
2 tbsp olive oil
3 tbsp butter (salted)
3 tbsp flour
2 cups milk (warmed to room temperature)
2 bunches of broccoli (I like lots of broccoli!), cut up into florets
2 cups chicken stock
1 cup Cheddar cheese, shredded
1 cup Jarlsberg cheese, shredded
1 cup Gruyere cheese, shredded
(The Cheddar is pretty much standard course, however you can substitute the Jarlsberg or Gruyere for any number of other cheeses if you can't find them. Such as; Swiss, Emmental, Gouda, etc...)
Cooking instructions are broken down into two steps which can be prepared simultaneously.
Step 1: In a large pot or dutch oven heat olive oil over medium heat and add the onion and carrot. Saute until soft and transparent (typically for me it turns yellowish), make sure not to burn. At which point add the chicken stock and broccoli and increase heat to medium high and cover. Steam for an additional five minutes (or until desired broccoli tenderness).
Step 2: Add butter to mid-sized sauce pan and melt over medium-low heat. While quickly stirring slowly add the flour to the butter (I use a small whisk it works amazing) and cook for two minutes (if it burns start over). Remove from heat then add milk, whisking quickly to avoid clumping or burning (don't be afraid if hisses and bubbles at first). After well blended place back on the heat at medium, stirring frequently. Once boiling slowly start adding clumps of the shredded cheese and whisk until the cheese is melted. After all the cheese has been melted continue to cook the sauce until it turns silky smooth. Add cheese sauce to cooked broccoli mixture and stir. Serve soup right away.
Makes roughly about 3-4 servings.
Goes well with fresh bread (a nice french baguette works great!)
