Yield: 4 servings Prep time: 10 minutes Cooking time: 30 minutes
- 2 carrots
- 3 celery stalks
- 1 medium onion
- 3 cups of broccoli florets
- 1/2 cup butter
- 4 cup of whole milk
- 1-1/2 cup vegetable or chicken broth
- 3/4 cup of heavy cream or half and half
- 3 tbsp of flour
- 8oz of extra sharp cheddar cheese, shredded and extra for garnish
- Salt and pepper for taste
- Wash and cut carrots, celery and onions in small dice, These three ingredients are called Mirepoix.
- In a pot, add the butter and onions and let cook until translucent (about 2-3 minutes). Then add the carrots and celery and let cook in medium-high heat until tender (about 3-4 minutes).
- Once tender, add the flour and whisk vigorously to create a Roux (equal parts of fat and flour: used to thicken sauces). Begin to add the broth, milk, heavy cream or half and half and stir until all is incorporated. Then add the broccoli and stir and let cook until tender about 3-4 minutes.
- Remove the soup from the heat and, with a ladle, begin to add the soup (a little at a time) into a blender and pulse until smooth and creamy and add back in pot. Continue this process until all the soup has been puréed. Put pot back on stove, add the cheese, salt and pepper for taste and let cook, stirring occasionally until the cheese melts and the soup thickens (about 4-5 minutes).
- Serve in shallow bowl, garnish with cheese and enjoy.
- Happy Eating!
NOTE: Be careful when adding salt as the chicken stock does contain high sodium. I normally use low-sodium chicken stock.