Broccoli Cheddar Soup
On each of the first five Fridays of Lent, we host a backyard Soup & Stations for family and friends. (On Good Friday, it’s a simple Southern Catfish Fry.) So each year we need five meat-free soups fit for a crowd. I’m a creature of habit, so it’s usually Spaetzle Kartoffel Zuppa (see December recipes), French Onion Soup Gratinée (see October recipes), Six Can Soup (see November recipes), Roman Egg Drop Soup (see March recipes), and this Broccoli Cheddar Soup.
Ingredients
- ¼ cup butter
- ½ onion chopped
- ¼ cup flour
- 2 cups whole milk or low fat
- 2 cups chicken stock
- 1 ½ cups chopped broccoli florets
- 1 cup chopped carrots
- 1 stalk celery chopped
- 2 ½ cups shredded sharp Cheddar cheese
- salt and ground black pepper to taste
Instructions
- Chop the vegetables with a food processor or by hand. Keep the onions separate. Combine the other vegetables.
- Melt the butter in a large saucepan. Add the onion and saute until soft and translucent, about 5 minutes. Add the flour to the mixture. Whisk over low heat for 3-4 minutes to combine and cook the flour. While whisking constantly, gradually add the milk. Whisk until combined. Add the chicken stock and whisk until combined. Cook over low heat, whisking often, until thickened, about 5-10 minutes.
- Add the vegetables and cook until soft, about 10 minutes. Add the grated cheese and stir until melted. Add salt and pepper to taste.
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