Broccoli and Cheese Soup

Soups & Stews

Recipe courtesy of You Can't Keep New Orleans Out of the Cook by Tommy Centola

Serves 4

Ingredients: 
  • 1/2 quart broccoli, minced (buds and stems)
  • 1/4 quart onions, chopped
  • 1/4 lb butter (1 stick)
  • 1/2 cup flour
  • 3/4 quart chicken stock or broth
  • 3/4 cup half and half
  • 1 tablespoon parsley flakes
  • 1½ lbs sharp cheddar cheese, shredded

Broccoli and Cheese Soup

Broccoli and Cheese Soup 

Click image to enlarge

Method: 

In a large skillet melt butter and sauté onions and broccoli until they are soft. Add flour and whisk well. Slowly add chicken stock while stirring with a whisk. On low heat, cook out the flour taste, approximately 5 minutes. Pour in the half and half, stirring continuously. Cook for 5 minutes more. Add your shredded cheese slowly while whisking. Cook for an additional 10 minutes until soup is heated through.

Serve hot with your favorite crackers.

Note: You can reserve some of the broccoli tops from your sauté skillet to add back into to your soup after it is finished as shown in the photo.

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive