Oh my goodness.... Tonight I made a little piece of heaven...

Creamy Broccoli and Cheddar Soup:

100g unsalted butter
1/2 medium onion, chopped
1/4 cup flour
300mls cream

300mls milk

4 cups chicken stock
4 cups broccoli florets (fresh or frozen), chopped small
1 cup grated carrot
Salt and pepper, to taste
Pinch of nutmeg
2 cups shredded cheddar cheese
Individual hollowed out rounds of sour dough bread

Melt 1 tablespoon of butter in a large pot over medium heat. Saute the onion in the butter for 5-6 minutes, or until it is soft.

Add the other 4 tablespoons of butter to the pot. Add the flour and whisk for 3-4 minutes, creating a roux. Once flour has cooked, slowly add the cream and milk, whisking constantly. Add the chicken stock and bring the entire mixture to a boil. Reduce the heat to medium-low and simmer for 15 minutes.

Add the broccoli, carrot, salt, pepper, and nutmeg to the soup. Continue to simmer the soup for 20-25 minutes, or until the broccoli is tender. Remove the soup pot from the heat. If you want less texture and a smoother soup, pour batches of the soup into a blender or use a stick blender, blend the soup to your desired consistency. 

Return the soup to the pot and stir over low heat, add the cheddar cheese. Stir to melt the cheese, and simmer the soup for another 10 minutes. You can add extra milk to thin the soup to your desired consistency if needed. 

Cut a 1/2 inch thick slice from top of each loaf; scoop out centres, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

mmmm

Happy Cooking,

K