Wednesday, 14 November 2012

Creamy Broccoli Soup

1/2 cup butter, room temperature
1 package frozen chopped broccoli
1 large onion, chopped
1 carrot, sliced
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cans chicken broth
1/2 cup cream or 1 cup of milk
1 cup of shredded cheddar cheese

In heavy medium pot melt butter over medium heat. Add onion, carrot, salt and pepper and saute until onion is softened.
Add the flour and cook for 1 minute, until the flour reaches a blonde color.
Add stock and bring to boil.
Reduce to a simmer and add broccoli. Simmer uncovered until broccoli is tender (around 15 minutes).
Pour in cream and cheese. Stir to combine and melt. Serve hot.

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