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Recipe: Cheddar Broccoli Soup

broccoli cheddar soup



2 tablespoons butter, melted
1 medium onion, chopped
1/2 cup melted butter
1/2 cup flour
4 cups half-and-half
4 cups chicken stock
1 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/2 teaspoon nutmeg
1 pound grated extra sharp cheddar cheese

1/4 cup shredded Parmesan cheese

Saute the onion in a little butter. Set aside. Whisk the 1/2 cup melted butter and the flour over medium heat for about three minutes. Slowly add the half-and-half while stirring, then add the chicken stock and continue to whisk. Simmer for 20 minutes.

Add the veggies.  Cook over low heat until tender for another 20 minutes. Then add the salt and pepper to taste.  Use an immersion blender stick or pour the soup in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended.

Stir in the nutmeg and serve.


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