Friday, October 28, 2011

Broccoli Cheddar Soup

So, i'm a little torn about posting this recipe. Was it really tasty, absolutely. Actually, in my opinion, it was better 2 days later as leftovers. The flavors had really combined and settled. HOWEVER, I think that I maybe burned my milk or the carrots had too much water in them or something because my texture was way grainy and I couldn't figure it out. The blogger i borrowed this recipe from used velveeta instead of Colby Jack but I don't actually count Velveeta as real food, therefore, I used Colby Jack. Could that have been the problem? Who knows. Like I said, the taste was amazing. The texture left something to be desired. What are your thoughts? 

Here is the original blog. She has some great ideas!

I borrowed her picture, isn't it pretty? I think I put in WAY too many carrots too because mine was almost orange, hers looks so yummy!

Good Luck, I definitely recommend it but hopefully your texture beats mine. I'll have to make this again and see if I can help it improve at all. 

  • 1/4 cup butter
  • 1/2 chopped onion
  • 1 clove garlic
  • 1/4 cup flour
  • 1 cup half-and-half
  • 1 cup milk
  • 2 cups chicken stock
  • 1/2 lb fresh broccoli, chopped
  • 1 cup carrot, shredded and chopped
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 8 ounces grated sharp cheddar cheese
  • 4 ounces grated Colby jack cheese
  • Salt and pepper to taste
  • Hot Sauce (optional)
Sauté the onion and garlic in the butter over medium heat. Remove the onions or leave the onions in there if you prefer to skip a step, i don't think it makes a difference and add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. SLOWLY Bring to almost a boil.
Add the onions back in(if you took them out), along with the broccoli and carrots. Simmer on low heat for about 20 minutes.
Season the soup with the salt, pepper, nutmeg, and cardamom. Stir in the cheeses (and you can play around with the amounts; use however much or little you like) and let simmer for 10 minutes longer before serving.

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