1 lb. of fresh broccoli florets (you can also use frozen)
4 T. butter
1 medium carrot, finely shredded
1/2 large onion, finely chopped
6 C. chicken stock, divided (I use chicken bouillon and water)
1/2 C. flour or corn starch
3 C. half and half or whole milk
1/4 tsp. garlic powder
1/2 tsp. salt (taste again before serving and add more if needed)
1/2 tsp. freshly ground pepper
8 oz. cheese, shredded (I prefer Monterrey Jack and cheddar, but you can use any type of cheese or blend of cheeses you like)
Melt butter in a soup pot over medium heat. Add onions and carrots and saute for 5-6 minutes, or until onions and carrots are tender. Add 2 C. of chicken stock to the pot and heat until boiling. Add broccoli and put lid on pot. Steam broccoli with the carrots and onions for 5-6 minutes in the chicken broth until the broccoli is tender. Using a spatula or spoon, break up broccoli into small pieces. Reduce heat to low. Add remaining chicken stock. Mix flour and half and half in a small bowl or measuring cup with a whisk until smooth. Add half and half/flour mixture to the pot. Add garlic powder, salt, and pepper. Continue cooking over low heat until soup thickens - about 5-6 minutes. Add cheese, handfuls at a time, and stir constantly over low heat until smooth and creamy - about 10 minutes. If soup becomes too thick, add additional chicken stock, or half and half or milk. Serve immediately.
A new nose.
7 hours ago