It’s that time of year again. We’re doing less grilling and more inside cooking. Since Bob is wonderful on the grill, I always miss it, but he still fires up the grill in the winter because we’ve just got to have it! He shovels the snow out of the way, and goes for it. Our neighbors are either very jealous when the aromas waft their way or they think we’re nuts.
I do miss my kitchen, and lately I’ve been in there messing it up again. It does my heart good. Dinner tonight was my Broccoli Cheddar Soup. We had forgotten how hearty and delicious it is.
INGREDIENTS: YIELDS 4 SERVINGS
5 cups fresh Broccoli. Florets cut into 1” pieces. Stems peeled and cut in ¼” strips
2 – 2 ½ TBSP Butter
¾ cup Onion, chopped
2-3 cloves Garlic, minced
1 Shallot, chopped
½ cup Carrot, grated
2 quick dashes Cayenne Powder
2 quick dashes Nutmeg
2 cups (1 can) Chicken Broth
1 TBSP AP Flour
1 + cup Sharp Cheddar Cheese, shredded (or ½ cup Sharp Cheddar, ¼ cup Monterey Jack and ¼ cup American is nice too)
¾ cup freshly grated Parmesan Cheese
Preheat a large heavy pot. Melt 2 TBSP Butter. Add Onions and Shallots, and cook for 2 minutes until soft. Add Broccoli, Carrots, and Garlic. Add 2 quick dashes Cayenne powder. Cook over low heat for 7-8 min, stirring frequently. If it loses all the liquid, add the other ½ TBSP Butter.
Add 2 cups Chicken Broth, and Flour. Cover. Let simmer about 20 minutes or until Broccoli is very tender.
Add Half and Half, 2 dashes Nutmeg, a generous sprinkle of Pepper, and start slowly adding the Cheeses, stirring constantly. As the Cheese melts, add more.
Using a food processor (preferred) or a blender, and process until the desired consistency is reached. Return to the pan and taste. You may want to add more Cheese. It’s a matter of preference. Serve with sprinkled grated Cheese on top.
A nice garden Salad and a loaf of crusty Bread or Corn Bread will give you a healthy and delicious meal that the whole family will love.
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By Tika for CHEW WANNA EAT? © 2019