1/2 cup of sharp cheddar cheese, plus extra for topping
1 cup of regular gouda cheese
1 cup of shredded carrots
1 small white onion
2 large cloves of garlic, minced
1 cup half and half
3 tbsp all purpose flour
3 tbsp butter
1 bay leaf
1/4 tsp garlic powder
1/8 tsp allspice
1/8 tsp ground nutmeg
1/8 tsp dried basil
1/8 tsp cayenne pepper
1/8 tsp salt
Instructions
clean and chop vegetables
chop 2/3 of broccoli into tiny florets
give the rest a rough chop to add bigger pieces to the soup
put veggie stock in pot on medium high heat, add 2/3 broccoli florets, onion, garlic, carrots, and bay leaf. simmers on medium, covered, for about 15-20 minutes
once broth is done, start roux; in large pot melt 3 tbsp of butter on medium heat, whisking constantly. once melted slowly add 3 tbsp of flour. remove from heat and add broth from vegetable mixture (no veggies) and stir. next pour in veggies and stir in one cup of half and half. return to burner on very low heat uncovered,spoon out bay leaf and season with the herbs and spices
once soup has warmed back up add cheeses, and remove from heat immediately
Originally Submitted
6/12/2013
0 Out of 5 from
0 reviews
You can add this Broccoli and Two Cheese Soup recipe to your own private DesktopCookbook.
