If you’re like us, you never get tired of a delicious soup, especially on these frosty days! That’s why this month I’m bringing
you my version of
Broccoli Cheese Soup!
Add some delicious hot bread sticks (I’ll tell you where to get them) and you’ve got a meal
that is both light but filling and very delicious!
Miss Dee’s Broccoli Cheese Soup
2 small all-purpose potatoes, that equal about 3 cups when cut into small cubes.
2 small carrots,
that equal 1 cup when shredded
About 3 cups fresh broccoli, coarsely chopped
¼ cup butter
½ Vidalia sweet onion, chopped (about 1 cup)
¼
cup all-purpose flour
2 cups chicken broth
2 cups half-and-half (don’t substitute, it makes a difference in taste)
¼ tsp. nutmeg
Salt
& black pepper to taste
8-oz. block sharp Cheddar cheese, shredded (don’t use pre-shredded), keep out a little of the cheese
to garnish soup bowls
In a medium saucepan cook the potatoes and carrots until fork tender. Drain, add the chopped broccoli and
set aside.
In a large pot, over medium heat, melt the butter and add the chopped onions. Stir constantly until the onions are
transparent. Add the ¼ cup flour and with a plastic pancake turner, stir constantly for 2 minutes. The pancake turner enables you
to scrape the bottom of the pot so the flour won’t burn. Slowly add the chicken broth and half-and-half in a steady stream, stirring
constantly. Give it a good stir, put the lid on top, bring it to a simmer and simmer for about 20 minutes. Check it often. If it starts
to boil, turn the heat down, stir well, scraping the bottom of the pot and continue to cook. Add the broccoli, carrots and onions.
Add the nutmeg, salt and black pepper to taste. Lastly add the shredded cheese, serving a little of it to garnish soup serving tureen
or serving bowl.
Makes 4 servings.
Note: This is best when eaten when made as left-over soup will get thick. So, if you do have
some left-over and reheat, add some chicken broth, stir well, heat and stir again. Left-over can be reheated in the microwave.
Serve
with Garlic Bread Sticks. Some Italian restaurants furnish a small individual bowl of pure olive oil to dip the bread sticks
in, which you can do, or just use butter.