Wednesday, October 2, 2013

Freezer Friendly Broccoli Cheese Soup

1/4 cup butter
1/4 cup flour
2 cup half and half
2 cup chicken stock
1/2 cup chopped onion
1 1/2 cup frozen chopped broccoli
1 cup chopped carrots
1 teaspoon pepper
1/2 teaspoon salt
2 cup shredded cheddar cheese
1/4 teaspoon nutmeg
In a large stock pan over medium heat, melt butter and add flour.  Whisk together while it cooks for 3-4 minutes.  Slowly stir in half and half and chicken stock, and continue to whisk together.  Cook over medium heat until it begins to simmer.  Once simmering, reduce heat to low and simmer for 20 minutes.  After simmering, add onion, broccoli, and carrots.  Cook over low heat for another 10 minutes or until vegetables are tender.  Add salt, pepper, and cheese.  As the cheese melts, make sure to stir well to combine.  Once cheese has melted, add nutmeg and remove from heat.  Soup will be have vegetable chunks.  If you prefer your soup smoother, use an immersion blender to get desired consistency.

We always double this and get 16 cups for lunch.  So that means 8 each.  

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