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Broccoli Cheddar Soup
The spring snow we had this week and the extra delicious bricks of surplus aged cheddar cheese I bought for Tavern Night have contributed to this newsletter recipe offering.
-Shelley Swofford
Ingredients
4 tablespoons butter
1 good sized onion, finely diced
1 large carrot finely diced (or 1.5 cups pre-shredded)
5 garlic cloves, finely diced
2.5 cups veggie broth (or chicken broth if you prefer)
4 cups chopped broccoli (chop into small pieces, if using stalk, peel if needed)
1/4 cup all-purpose flour
2.5 cups whole milk or half & half
2 heaping cups freshly shredded sharp cheddar (important to shred your own for proper melting!)
1 teaspoon Dijon mustard
Freshly ground black pepper to taste
A dash or two of freshly grated nutmeg
A loaf of good crusty bread for dunking
Instructions
Prep all ingredients so they are good to go once you start making the soup.
In a large heavy bottomed pot, melt the butter over medium heat.
Add the onion and cook while stirring until the onion starts to soften, then add the garlic and black pepper and cook for another minute.
Add flour mixing constantly until it starts to brown a little.
Slowly add in the milk, mixing constantly.
Add in the broth, mustard, broccoli and carrot and stir well.
Simmer for about 20-30 minutes stirring frequently until the broccoli is almost fork tender.
Slowly mix in the cheese, stirring frequently until it's fully melted.
Add in the nutmeg and stir well.
Season with more black pepper and salt to taste if needed.
Serve hot with a hunk of good bread and enjoy!
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