Recipe/Tip of the Month: Broccoli Cheddar Soup
Ingredients:
Carrot, Diced 6 Ounces
Onion, Diced 6 Ounces
Butter 4 Tbls
Flour, AP 4 Tbls
Garlic, Chopped ½ Tbls
Thyme, Dried ½ Tbls
Broth, Chicken 8 Cups
Milk, Whole 3 Cups
Heavy Cream 1 Cup
Broccoli 16 ounces, divided
Cheddar, Shredded 12 ounces
Garlic Powder ½ tsp
Onion Powder ½ tsp
Salt and Pepper To Taste
Directions:
In a pot, melt butter over medium heat. Cook carrots and onions for 5 minutes. Add garlic and thyme. Cook an additional 3 minutes stirring frequently.
Add flour. Stir until all vegetables are coated. Cook for 2 minutes stirring constantly
Slowly add broth while stirring. Reduce heat to low and bring to a simmer. Add half the broccoli.
Cook until carrots and broccoli are tender.
Add milk, cream, broccoli, and cheddar. Bring back to a simmer. Do not boil.
Remove from heat. Adjust salt and pepper to taste.
Garnish with additional cheddar cheese.
Substitute Vegetable Stock for Chicken Broth for vegetarian diets.
For gluten free diets; omit flour and either use a cornstarch slurry to thicken to desired consistency or add additional cheese.
