By Tracey
Broccoli Cheddar Soup
from FoodNetwork.com
Ingredients:
- 6 tablespoons unsalted butter
- 1 small onion, diced
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 3 cups low-sodium chicken broth
- 2 bay leaves
- 1/4 teaspoon freshly grated nutmeg
- kosher salt and freshly ground pepper
- 4 cups broccoli florets
- 1 large carrot, diced
- 8 oz (about 2 1/2 cups) grated sharp cheddar cheese
Directions:
Add the butter to a large saucepan or Dutch oven set over medium heat. Once melted, add the onion and cook until tender, about 5 minutes. Add the flour to the pan and cook for 3-4 minutes (or until golden), whisking frequently. Gradually add the half-and-half, whisking constantly – the mixture may look lumpy at first, but it will smooth out. Stir in the chicken broth, bay leaves and nutmeg. Season to taste with salt and pepper then bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Add the broccoli and carrot to the soup and continue simmering until the veggies are tender, about 20 minutes. Discard the bay leaves. Turn off the heat under the pot and puree the soup with an immersion blender (or, if you don’t have one, in a traditional blender – you’ll probably want to do it in a few batches.)
Set the pot over medium-low heat and gradually add the cheese to the soup, whisking constantly to melt and incorporate. Adjust the seasoning to taste then serve.
