Wednesday, November 9, 2011

Broccoli-Cheese Soup

The Pioneer Woman strikes again! This time with her recipe for Broccoli Cheese Soup. Talk about delicious and easy to make! Andrew loved this stuff! I love soup of all kinds, but Andrew usually says they're too "thin and broth-y." He likes soups that are thick and chunky. Clam chowder. Broccoli cheese. You know, the ones with the most calories. This one was a hit! I served it in little bread bowls, like Ree suggested. Even better!


1 whole Onion, Diced 
1 stick 1/2 Cup Butter 
1/3 cup Flour 
4 cups Whole Milk 
2 cups Half-and-half 
4 heads Broccoli Cut Into Florets 
1 pinch Nutmeg 
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.) 
Small Dash Of Salt (more If Needed) 
Freshly Ground Black Pepper 
Splash Of Chicken Broth If Needed For Thinning


Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)


1 comment:

  1. Looks delish!!! Although with the milk and cream, I DOUBLE DARE you to serve it to Christy...hehe



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