This soup is easy to make and can either be made ahead of time or served immediately after being made. It is a hearty and creamy soup that has amazing flavor! Try it and let me know what you think!
1 3/4 cups flour
1 1/4 cup butter
1 onion diced
3 cups chicken stalk
3 cups half and half cream
2 heads broccoli
3 carrots shredded
1 3/4 cups Kraft shredded cheddar cheese
1/4 cup olive oil
1 tbsp ground pepper
1 tbsp kosher salt
1 tsp ground cayenne pepper
1. Preheat the oven to 350°. Cut the stem off the heads of broccoli and cut the florets into medium size cuts. Disperse onto a cookie sheet. Drizzle florets with olive oil and salt. Bake in the oven for 20 minutes or until lightly roasted. The florets should still be a nice shade of green with slight char marks.
2. In a small frying pan add 1/4 cup of butter and melt over medium heat. Add diced onion and cook until softened and lightly browned.
3. Now make a roux. In a large pot melt 1 cup butter over medium heat. Once butter is melted and hot enough to bubble slightly, add flour. Whisk flour into butter to make a paste. As the paste heats, it should begin to liquify. Allow mixture to continue to cook for 3-5 minutes to cook off the raw flour taste, stirring occasionally.
4. Add chicken stock into roux base. Stir over medium heat. Once the chicken stock is brought up to the temperature of the roux it should have a smooth and silky texture. Bring to a rolling boil stirring often and then lower to simmer.
** Tip- to guarantee a successful roux, keep chicken stock in the fridge until the last minute. Adding cold liquid to the hot roux will guarantee the desired smooth texture.
5. Add cream and cheese. Stir continuously to allow the cheese to melt into the soup. Continue to stir with a whisk until whisk can be removed from the soup cleanly (no cheese tangled in whisk).
6. Add onions, roasted broccoli, shredded carrots, pepper and cayenne pepper. Allow to simmer for 15-20 minutes, stirring occasionally.
6. With an immersion blender, blend the soup until all the large pieces of broccoli are blended.
Add additional salt and pepper to taste.
Serve and Enjoy!
Photo Credit: Justine Galbraith of Dough-Eyed Damsel