Tuesday, October 18, 2011

Broccoli Cheese Soup

1/4 cup butter
1/2 chopped onion
1 clove garlic
1/4 cup flour
1 cup half-and-half
1 cup milk
2 cups chicken stock
1/2 lb fresh broccoli, chopped
1 cup carrot, shredded and chopped
8 ounces grated sharp cheddar cheese**
4 ounces grated Colby jack cheese**
Salt and pepper to taste

Sauté the onion and garlic in the butter over medium heat. Add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.
Add the broccoli and carrots. Simmer on low heat for about 20 minutes.
Season the soup with the saltand pepper. Stir in the cheeses (and you can play around with the amounts; use however much or little you like) and let simmer for 10 minutes longer before serving.

**I just used a colby and monterey jack cheese blend and it was amazing!

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