A Quick Broccoli and Cheese Soup Recipe

(Bear in mind, adding the proper seasonings as you cook and before serving is of the utmost importance)

I’ve tried many recipes and many “expensive” canned versions.  This is exquisite in taste and texture.  It does take a few minutes to make…but is worth the effort.

Ingredients:

3 tablespoons unsalted butter plus 2 tablespoons cold unsalted butter

½ cup white onions, diced

Salt & Fresh ground white pepper

Pinch fresh ground netmeg

½ teaspoon fresh minced garlic

½ teaspoon fresh thyme leaves

2 tablespoons flour

2 cups unsalted chicken broth or stock

6 oz fresh broccoli crowns

½ cup cream

1 cup fresh grated mild cheddar cheese

Croutons for garnish

Directions

Chop broccoli crowns  into 1 inch pieces.  Stem for about 1 minute.  Drain and reserve.

In a medium pot, melt 3 tablespoons butter over medium heat.  Add onions, salt, pepper, and nutmeg to cook, stirring until soft for 3 minutes.  Add the garlic and thyme and cook, stirring for 20 seconds.  Add the flour and cook stirring until it is well blended, about 2 minutes.  Add the chicken stock, whisk and bring to a boil.  Reduce heat and simmer until thickened, about 5 minutes.  Add the broccoli and cook for 8 minutes.

Remove the pot from heat and puree with a hand-held blender or in a food processor and return to pot.

Add the cream and bring to a slow boil to heat through, adding the cheese until melted.  Add the remaining 2 tablespoons cold butter, stir to blend.

Remove from heat, add a swirl of sour cream, croutons, and serve.

Note: Make croutons, buy croutons, or serve with toasted ciabatta bread.