Broccoli Cheese Soup

Name: Broccoli Cheese Soup
Total time: 3600 s
Cuisine: American
Ingredients: 3 tbsp butter; 2 tbsp cold butter, cubed; 1/2 cup yellow onion, diced; 1/2 cup sliced leek, white part only, well rinsed; 1/2 tsp sea salt; 1/2 tsp cracked pepper; 1 pinch fresh grated nutmeg; 1 clove garlic, minced; 1 tsp fresh thyme, chopped; 3 cup vegetable broth; 3 each heads of broccoli florets, chopped; 1/2 cup heavy cream; 1 1/4 cup grated cheddar; 3 tbsp flour, use rice flour for gluten free

jessicadpaxton @jessicaDP

Austin, Texas

Broccoli Cheese Soup

jessicadpaxton @jessicaDP

Saved

Ingredients

1 hour

3 tbspbutter
2 tbspcold butter, cubed
1/2 cupyellow onion, diced
1/2 cupsliced leek, white part only, well rinsed
1/2 tspsea salt
1/2 tspcracked pepper
1 pinchfresh grated nutmeg
1 clovegarlic, minced
1 tspfresh thyme, chopped
3 cupvegetable broth
3each heads of broccoli florets, chopped
1/2 cupheavy cream
1 1/4 cupgrated cheddar
3 tbspflour, use rice flour for gluten free

Saved

Steps

1 hour

1

In a large stock pot, saute onions a leek in 3 tablespoons of butter with salt, pepper and nutmeg- until softened,
2

Add garlic and thyme until fragrant, 30 seconds
3

Sprinkle flour in and cook about 2 minutes
4

Slowly whisk in broth, stirring constantly, and bring to a boil
5

Reduced heat and let simmer for five minutes
6

Add broccoli florets and continue simmering for 20 minutes until broccoli is tender
7

Add cream and simmer until warmed through
8

Stir in cheese until melted
9

Stir in cold butter