Creamy Broccoli Cheese Soup
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*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
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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.
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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.
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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.
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I like to ladle or carefully pour the soup into a crock pot to keep warm until ready to serve.
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Serve in bread bowls if desired, I purchased the pumpkin bread bowls (Lee’s Marketplace) but you can make our bread bowl recipe.
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See Bread Bowl Recipe
Enjoy!
Lindy
