Ingredients:
4 tablespoons unsalted butter
½ small onion, diced
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups chicken or vegetable broth
2 cups whole milk (or half-and-half for extra creaminess)
2 cups broccoli florets, chopped
1 cup shredded carrots
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg (optional, but adds great flavor)
2 cups sharp cheddar cheese, shredded
Instructions:
1. Sauté Aromatics: In a large pot, melt butter over medium heat. Add diced onion and garlic, cooking until soft (about 3 minutes).
2. Make a Roux: Stir in the flour and cook for 1-2 minutes until lightly golden.
3. Add Liquids: Slowly whisk in broth and milk, stirring constantly to avoid lumps.
4. Cook the Veggies: Add chopped broccoli, carrots, salt, pepper, and nutmeg. Simmer for 15-20 minutes, stirring occasionally, until the veggies are tender.
5. Blend (Optional): For a smoother soup, use an immersion blender to partially puree the soup while still leaving some texture.
6. Add Cheese: Turn off the heat and slowly stir in the shredded cheddar until fully melted and creamy.
7. Serve: Ladle into bowls and enjoy with crusty bread!
Would you like any variations, like adding potatoes or bacon?
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