I told you I would take care of you this Friday, so you can go into the weekend well-equipped with delicious soup recipes.
This Broccoli & Cheese Soup Recipe is one of my personal favorites, it’s great for those rainy days.Â Enjoy!
- 1 tablespoon olive oilÂ
- 1 tablespoon butter
- 1/2Â Â onion, mincedÂ
- 1 teaspoon salt
- 1 rib celery, choppedÂ
- 1 tablespoon flour
- 4 cups broccoli floretsÂ
- 6 cups chicken stock, dividedÂ
- 3 cups sharp cheddar cheese, gratedÂ
- 1 cup half-and-halfÂ
- 1/2 teaspoon freshly ground black pepperÂ Â
Place a skillet over medium-high heat and add the olive oil and butter. When melted, add the onion and sprinkle with the salt.
Adjust the heat to medium-low and cook the onions until pale golden and translucent, approximately 25â€“30 minutes. Set aside.
Add the celery and cook until softened, approximately 2 minutes.
Place the broccoli florets in a heavy-bottomed soup pot and add two cups of the chicken stock.
Bring to a lively simmer, adjust the heat, cover with a lid, and cook until the broccoli is soft, approximately 8â€”10 minutes.
Combine the broccoli mixture with the onions and celery and puree in a blender, food mill or food processor.
Return to the saucepan and add the remaining chicken stock, half-and-half, and pepper. Mix well
Add the cheese and stir until melted.Â Add some salt & you’re ready to chow down!