Broccoli and cheese soup

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Clearly, since I can freeze a bag of broccoli for $ 2, I am a big consumer of broccoli. There is no shame in my game!

1 tablespoon butter, melted

1/2 medium onion, chopped

1/4 cup butter, melted

1/4 cup flour

2 cups thick cream

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2 cups chicken stock or broth

1/2 pound fresh broccoli

1 cup of carrots with phosphorus

salt and pepper to taste

1/4 teaspoon nutmeg

1 cup shredded cheddar cheese

Put the butter in the pan with the onions and set them aside once they are browned. Beat the butter and flour over medium heat for about 5 minutes. Add the cream and chicken stock, and let it steep for about 20 minutes over medium-low heat (on a scale of 1-10, into 5).

Add your carrots, onions, and broccoli. Cook until carrots are tender and add salt and pepper. Add cheese and nutmeg, and ta da! Soup!

If you said my soup didn't taste the same or better than Panera's, you would be a hot-blooded lie!

broccoli cheese soup

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