The Ever So Not Popular Broccoli Cheddar Soup…

If for no other reason than no one wants the aroma of broccoli lingering in the air, but come on that is exactly what a great vent hood is for and why “faux” Fraser fir aroma is wildly popular at Christmas time…with that said our busiest shopping day of the year/at least for Christmas and New Year’s dinners to share with our closest friends is the most organized and a bit tedious since our list is not a one-stop shop experience.  We scoot from one end of Cape Carteret County to the other, often drift into Onslow for the last bits and pieces to fill the list and absolutely place our seafood order at least a week ahead of time and hope for the best.  So far so good and home by 12:40 time enough to put things away and breath.

Headstart on dinner:  Not knowing about the grand opening of in-store new attractions at one of our stores namely the salad bar wonderfully stocked with fresh salad goodies it was clear that I need not worry about a salad for dinner

As luck would have it I found the last of the head of broccoli to make a very nice bowl of broccoli cheddar soup that doesn’t take but maybe 45 minutes total before we sat and just loved it anything is better homemade than bought to me).

A big salad, with my favorite vinegar and oil/Mike with his ranch and a hot bowl of homemade broccoli-cheddar soup, we settle in for a visit with Claire and Jamie on Saint Domingue Island…

What a great and successful day!  Merry Christmas my friends!

Ingredients:
2-4 cups broccoli, florets cut into bite-sized pieces (on the small side)
1/2 medium onion, grated on medium holes of 4 sided box grater
1 medium-sized carrot, peeled and grated on medium holes of 4 sided box grater
1 clove garlic smashed and finely chopped
4 tablespoons butter
4 tablespoons flour
2+1/2 cups grated mild and sharp cheddar blend
*optional 1/2 cup grated pepper jack cheese or Monterrey jack cheese
1 bay leaf
1+1/2-2 cups chicken stock
1+1/2 cups half-n-half
1/4 cup heavy cream
salt and pepper to taste

Over medium heat butter in a 3-quart saucepan or soup pot, add the grated onion and sauté for a minute or so, toss in the flour whisk for a minute and slowly stir in the chicken broth and the 1/2+1/2,  heavy cream and bay leaf (use the whisk) and lower heat to low and gently simmer, stirring often for about 10 minutes.  Add the grated carrot and the broccoli bits and simmer on low for 20 minutes.  Remove bay leaf, season to taste with salt and freshly ground pepper…serve piping hot.

 

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