Lately, we seem to have more broccoli than I know what to do with. I usually have to force myself to eat it, so you can imagine how happy I was when I found this recipe for a good broccoli soup. The sharp cheddar cheese makes it a hit with Monkey too.
Ingredients:
6 tablespoons butter, divided in half
3 large heads of broccoli, divided into stems and florets
1 small onion, finely diced
1 clove garlic, minced
900mL low sodium chicken broth
1 cup whole milk, warm
3 heaping tablespoons flour
3 cups sharp cheddar cheese, grated
1/2 teaspoon mustard powder
1/4 teaspoon paprika
Coarse salt
Freshly ground pepper
Peel and dice broccoli stems. Add to a large soup pot with diced onion. Add 3 tablespoons of butter and sauté on medium heat until softened, about 6-8 minutes. Add in garlic and sauté for another 2-3 minutes.
Add broth, turn up heat and allow to come to a simmer. Turn down to medium low and continue to simmer.
In small saucepan over medium heat, melt the rest of the butter (3 tablespoons). Sprinkle flour over melted butter and stir to form a roux. Slowly add heated milk to roux, whisking as you go. Bring to a simmer and allow to thicken. Season with salt and pepper.
Add cream sauce to broth, whisking to combine. Add grated cheese, making sure it is completely blended. Add mustard powder and paprika.
Add in broccoli florets and allow to simmer for an additional 15-20 minutes, or until broccoli is tender. Season with salt and pepper.
Enjoy!
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