Today was a warm December day. 65 degrees. I thought about doing a little work in the yard to get rid of the rest of the fall leaves, but it began to rain. Shucks. So instead I whipped up a batch of Broccoli Cheese Soup and it was yummy!
Gather your ingredients: Whole Milk, Half and Half, Butter, Broccoli, Cheddar Cheese, Onion, Salt and Pepper and Nutmeg
Begin by melting a stick of butter in a large pot
Add a whole onion, diced. Saute for 3 or 4 minutes.
Add a 1/3 of a cup of flour. Stir and cook another minute.
Add 4 cups of Whole Milk and 2 cups of Half and Half.
Add 4 heads of fresh broccoli florets.
Stir well. Cover and Simmer for 30 minutes or until Broccoli is tender.
Take pictures of the pretty apples and tangerines on the counter top. Oh wait, you don't have to do that. Your soup will turn out just fine if you don't.
Here is the very important part. V E R Y I M P O R T A N T!!! Turn the heat off. Let your soup base cool down some. THEN stir in your 3 cups of shredded Cheddar Cheese. Bring the heat back up a little so the cheese begins to melt. The key is LOW and SLOW. Low heat and slowly add cheese allowing it to melt. If your soup base is too hot, your cheese proteins will separate and you'll have ugly, gritty cheese. YUCK. - I did not know to do that....see the boiling bubbles in my soup. That is bad!
The cheese melted all right, but we had gritty soup. It tasted just fine, but now I know better the next time I make it.
Your soup can be eaten as is, or blending in a blender to take the chunkiness out of it.
I mashed my broccoli down with a whisk then dumped the whole pot of soup into the crock pot set on warm to wait for the dinner hour to arrive.
We served ours with a sprinkle of cheddar cheese and bacon bits on top.
This recipe has been added to the EZDINNERS blog.