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Categories:Viewed: 47 - Published at: 6 years ago
Ingredients
- 6 Tablespoons Butter, Unsalted
- 2 Celery Stalks, Chopped
- 1 Large Yellow Onion, Diced
- 2 Carrots, Peeled And Chopped
- 2 teaspoons Salt, Divided
- 1 teaspoon Pepper
- 1/3 cups Flour
- 1/2 gallons 2% Milk
- 1-1/2 Heads Broccoli, Cut Into Pieces
- A Pinch Of Nutmeg
- 8 ounces, weight Sharp Cheddar Cheese, Shredded
Method
- In a large stockpot (I started with a 5-quart pot and ended up using a 9-quart pot), melt butter and add the celery, onions, carrots, 1 teaspoon salt, and pepper. Saute on medium for 10 minutes or until they are tender.
- Add the flour and stir to incorporate. Cook for 1 minute.
- Add the milk, broccoli, nutmeg and bring to a boil. Reduce to a simmer and cover. Simmer covered for 30 minutes.
- Next, using an immersion blender, blend the soup until all the broccoli is cut into teeny pieces and the soup is smooth-looking.
- If you don't have an immersion blender, you may blend the soup in small batches in a regular blender or food processor. Be careful-it's hot.
- Taste the soup at this point for seasonings and add more salt and pepper if needed. I used the remaining 1 teaspoon salt at this point.
- Add the cheese and stir until it is melted and incorporated.
- Serve with warm crusty French bread. Makes 8 large bowls.
- Enjoy!
