This has become our favorite soup. We bought the disposable soup cups and lids from our local restaurant supply. A double batch gives us each 12 cups. Basically 2 weeks of lunches (if our stash isn't found :)) Thanks to Tricia for a great recipe.
¼ c butter
¼ c flour
2 c half and half
2 c chicken stock
½ c chopped onion
1 ½ c frozen chopped broccoli
1 c chopped carrots
1 tsp pepper
½ tsp salt
2 c shredded cheddar cheese
¼ tsp 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. Freezing Directions: Prepare soup as directed above and allow to cool. Divide into quart or gallon freezer bags, label, and freeze. To serve: reheat in microwave for 1-2 minutes or on stove top for 10 minutes until warmed through. Servings: 4
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