Friday, April 8, 2011

Broccoli Cheddar Soup

1/2 tablespoon butter, melted
1/4 medium onion, chopped
1/8 cup melted butter
1/8 cup flour
1 cup half-and-half/1 cup 1% milk
1 cup veggie stock or bouillon/water
1/4 pound fresh broccoli
1/2 cup carrots, chopped
salt and pepper, to taste
1/8 teaspoon nutmeg(optional)
4 ounces grated sharp cheddar cheese

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the veggie stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Tip of the day:  To clean a blender,  add a cup of  warm water, run for a few seconds. Now add a drop of dishwashing detergent and another cup of water and blend. Let it sit for a few seconds. Rinse clean. 

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