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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Monday, December 19, 2011

Broccoli Cheese Soup

I am a total sucker for broccoli cheese soup.  In my mind it's healthy because there are vegetables like broccoli, which have things like vitamins, nutrients, and all the other great stuff that I hear about on tv.  I realize there is cheese in there, lots of cheese, and half and half, but don't we, and women especially, always need calcium??  This is really just a big bowl of health and longevity.....and calories.  But listen, if there is a time that we all need calories, it is when it's 25 degrees with a wind chill and no amount of clothes will warm you up.  Enjoy this soup while sitting next to a fire, and please don't leave out the nutmeg, I promise you'll regret it if you do. 
Broccoli Cheese Soup

1 tbl. butter
1/2 medium onion, chopped
1/4 c. butter
1/4 c. flour
2 c. half and half
2 c. chicken stock
1/2 lb. fresh broccoli*
1 c. carrot, julienned
1/4 tsp. nutmeg
8 oz. grated white sharp cheddar

*I used frozen broccoli and cooked it in the microwave without thinking.  If you happen to do this as well, just make sure to add in the broccoli at the very very end so that it doesn't become a soggy mess.

In a skillet, saute the onion with the 1 tbl. of butter until the onions are transparent and fragrant.  Set them aside.

In a large stock pan, melt the butter and then add the flour while whisking.  Whisk this for about 3-5 minutes.  Slowly add in the half and half and chicken stock while stirring constantly.  Let this mixture simmer for 20 minutes.  Add the broccoli (unless cooked), carrots, and the cooked onions and then cook over low for about 20 minutes.  Add salt and pepper to taste along with the nutmeg.  Then add the cheese and stir until well combined. 



Hayley said...

We need an update!!

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