Broccoli-Cheddar Soup
SERVES 6
1/2 cup butter
1 onion, diced
3 celery stalks, chopped
2 carrots, peeled and chopped
1/3 cup flour
4 cups chicken broth
2 cups half-and-half
6 cups broccoli florets (about 3 medium-size crowns)
2 bay leaves
1/2 teaspoon nutmeg
1/2 teaspoon red chili flakes
1 teaspoon salt
1/2 teaspoon pepper
4 cups extra-sharp Cheddar cheese, grated, plus more for topping
Salt and pepper to taste
Crusty French bread for dipping
Melt butter in a large Dutch oven on medium heat. Add onion, celery, and carrots. Sauté until tender, about 5 minutes.
Sprinkle flour over vegetables, stir to combine, and cook for 1 minute or so. Add broth, and next 7 ingredients. Cover and reduce heat to low. Simmer for 20 to 30 minutes or until broccoli is tender. Add cheese, and season with salt and pepper. Top with additional cheese, and serve with warm, crusty bread.
Leslie Likes: I highly recommend grating your own cheese. It will melt much better than the pre-shredded type.
