Broccoli Cheese Soup

Broccoli Cheese Soup
Broccoli Cheese Soup

Best paired with Adam Puchta Vidal Blanc

  • 1 tablespoon butter, melted
  • 1/2 cup onion, chopped
  • 1/4 cup butter, melted
  • 1/4 cup flour
  • 2 cups half & half
  • 2 cups chicken broth
  • 1/2 pound fresh broccoli
  • 1 cup carrot, shredded
  • 1 cup sharp cheddar cheese, grated
  • salt & pepper

Sauté onion in 1 tablespoon of melted butter; set aside. In stock pot, cook 1/4 cup melted butter and flour for 3-5 minutes over medium heat. Slowly stir in the half and half (stir constantly). Once half and half is incorporated add the chicken broth and allow to simmer for 20 minutes. Add the fresh broccoli, shredded carrots and cooked onions. Cook over low heat for an additional 20 – 25 minutes.  Add salt and pepper to taste and stir in shredded cheddar cheese. Serve hot with crusty bread.