We have been through the ringer at our house -- COVID, the flu, work from home, back to the office. I have completely lost track of meal planning and any organization I ever had. We are downright European at this point -- and by that I mean going to the store every day, or worse, several times a day, and buying just what we need to get through the night's meal.
On Sunday, for some reason, we all agreed that soup would be a good idea. And while I do have some great recipes for soup here on the blog, I wanted to try something new. Ta Da! Broccoli Cheddar Soup!
Here's the deal
4 T. butter
4 T. flour
1/2 onion chopped
2 cloves of garlic minced
1 or 2 carrots grated
1 large head of broccoli cut into small florets
2 c. chicken stock
salt and pepper to taste
1/4 t. paprika
2 c. half and half
8 oz. medium or sharp cheddar grated
Melt the butter in your soup pot.
Add onions and saute until tender (about 5 minutes).
After the onions are soft and translucent, add the garlic and cook for about 1 minute more.
Mix in the flour and heat over medium until the mixture turns golden brown (about 3 minutes)
Add veggies (carrots and broccoli), salt and pepper, paprika and chicken stock. Mix well.
Bring to a boil, then reduce heat to medium-low to allow veggies to cook (about 15 minutes)
Once veggies are softened and cooked through, add half and half and cheddar cheese.
Stir until cheese is melted.
