Creamy Broccoli Cheese Soup
*6 cups Broccoli Pieces or 2 bunches cut and florets broken into bite sizes pieces
*3 tablespoons Extra Light Olive Oil
*1/3 cup Butter
*1 medium Onion, diced small
*3 Cloves Garlic, minced or pressed
*1/4 teaspoon Garlic Powder
*1/4 teaspoon Onion Powder
*1/4 teaspoon White Pepper or to taste (Use Black Pepper if using Sharp Cheddar Cheese)
*1/2 cup All-purpose Flour
*3 cups Milk, 2 percent
*1 (12 ounce) can Evaporated Milk
*2 cups Chicken Stock
*2 1/2 cups Freshly Grated White Sharp Cheddar Cheese or Sharp Cheddar Cheese
*1/2 cup Parmesan Cheese
*Sea Salt, to taste
Blanch the Broccoli. In a stock pot filled 3/4 full of water, bring the water to a boil on medium- high heat and add the broccoli prices and blanch for 6 minutes. Remove broccoli with a spider and plunge into ice cold water bath. When cooled drain and set aside.
Sauté in olive oil the diced onions, on medium heat for 3 minutes, add the garlic and sauté 1 more minute. Then add Flour and turn off heat stir until combined (Rue) and slowly add the 2 cups of milk. Add the evaporated milk and chicken stock, stir until sauce thickens.
Add the broccoli and simmer until broccoli is desired tenderness. Now mix in the white cheddar cheese and Parmesan cheese slowly, stir sauce until smooth and creamy.
I like to ladle or carefully pour the soup into a crock pot to keep warm until ready to serve.
Serve in bread bowls if desired, I purchased the pumpkin bread bowls (Lee’s Marketplace) but you can make our bread bowl recipe.
See Bread Bowl Recipe