Sorry things are quiet around here. It has been a sad week as my father-in-law passed away peacefully on Sunday morning. This will be the only post this week as we are slowing the pace of life way down and spending time with loved ones. See you next week.
This was yet another case of starting to follow a recipe, realizing it wasn’t going to turn out the way I wanted, and improvising (AKA throwing things in the pot).
It was so incredibly good. Healthy? Eh. I can’t decide. It is a lot of veggies and when you divide all the cream and cheese between each serving I don’t think it is THAT bad for you. I feel my adaptation of it is infinitely healthier than the cream laden version I based this recipe off of.
The best part? It is incredibly comforting. Hearty food that feeds your soul as well as your tummy. Exactly what we are needing these days.
Broccoli Cheese Soup (makes 6 servings)
1/2 cup butter
1/3 cup flour
3 cups milk
1 cup half-and-half
3 cups chicken broth
3 bunches of broccoli cut into florets
3 cups grated cheese (I used white cheddar)
Salt and pepper
Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes till translucent, then sprinkle the flour over the top. Whisk to combine and cook for 1 minute or so, then pour in milk and half-and-half whisking all the while. Add the broccoli, chicken stock, a small dash of salt, and plenty of black pepper. Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
Taste seasonings and adjust if needed. Puree well either in a blender or with your immersion blender. Serve with more cheese sprinkled on top.