BROCCOLI CHEESE SOUP

 BROCCOLI CHEESE SOUP

 (recipe from damndelicious.net)

INGREDIENTS:

·  1/4 cup unsalted butter, cubed

·  3 cloves garlic, minced

·  1 onion, diced

·  2 stalks celery, diced

·  1/4 cup all-purpose flour

·  2 cups vegetable broth

·  2 cups milk

·  1/2 cup heavy cream

·  16 ounces broccoli florets

·  1 carrot, julienned

·  2 cups shredded sharp cheddar cheese

·  Kosher salt and freshly ground black pepper, to taste

 

DIRECTIONS:

1.     Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and celery, and cook, stirring occasionally, until translucent, about 3-4 minutes.

2.     Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, milk and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli and carrot.

3.     Bring to a boil; reduce heat and simmer until broccoli is tender, about 6-8 minutes. Puree with an immersion blender until desired consistency is reached.

4.     Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.

5.     Serve immediately.

 

NOTE: instead of an immersion blend, I skipped and used a vitamix. Much much smoother consistency. Then add the cheddar after as the recipe says.