Sunday, May 9, 2010

Broccoli Cheese Soup

Ross has been obsessed with Broccoli Cheese Soup lately. He orders it everywhere! I love soup that comes in bread bowls, so tonight for dinner, I combined the two. To create a bread bowl, simply carve the center out of a big roll. Be sure to leave enough bread around all sides to support the soup. Fill right before serving.

1/4 cup butter
1 onion, cut into medium dice
2 teaspoons garlic powder
1 teaspoon ground white pepper
1 (16 ounce) package frozen chopped broccoli
4 1/2 cups chicken broth
1/2 cup all-purpose flour
1 1/2 cups whole or 2% milk
1/2 tsp ground nutmeg
2 tsp ground black pepper
salt to taste
8 ounces shredded sharp Cheddar cheese

1.Melt butter over medium heat in a large soup pot. Cook onion in butter until softened. Add garlic and pepper; cook for 1 minute then stir in broccoli, and stir in chicken broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.
2.Meanwhile whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Add nutmeg and black pepper. Stir. Reduce heat, and stir in cheese until melted and heated through.
3.Season with salt to taste.

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