Now that March is upon us I know that the time of year for soup is dwindling down. I have enjoyed making soups all winter but still have a few recipes that I want to try out. This one can be as thick or thin as you want. I like broccoli A LOT so I used a bit more than may normally be called for. In the end I was very happy with the results and am looking forward to eating this soup for lunch this week.
4 tbs butter, divided
1 medium onion, diced
1 clove of garlic minced
4 cups broccoli (I used 6)
3 cups chicken or veggie stock
2 tbs flour
2 cups milk
1 1/2 cups shredded cheese (cheddar is most common, I used a 4 cheese blend)
In a stock pot melt 2 tbs butter over medium heat. Add onion and garlic and sauté for 5 minutes. Add broccoli and stock. Cover the pot and let simmer for about 10 minutes.
While the broccoli cooks add 2 tbs butter to a sauce pan and melt over medium heat. Add flour and let cook for a few minutes. This is the roux or thickening agent for the sauce. Add milk to pan and stir constantly until sauce thickens. Once thick stir the cheese and let melt.
Uncover the broccoli and put immersion blender into the pot. Pulse until the broccoli is the desired consistency. I like it a little on the chunkier side. If you don’t have an immersion blender, you should get one, haha. This can also be done in batches in a blender or food processor.
Stir the cheese sauce into the broccoli. My sauce was a little thin since I used 2% milk. For a creamier consistency use whole milk or cream for the sauce. Serve hot.
I also added a little parm and fresh black pepper to my bowl.