Broccoli Cheddar Soup
Ingredients
- 1/3 cup Non-hydrogenated margarine/butter
- 1/3 cup all purpose flour
- ¾ cup Onion, diced
- 2 Garlic cloves minced
- 1/2 tsp Garlic Powder
- 2 ½ cups Chicken stock/vegetable stock
- 3 cups Fresh or frozen broccoli florets
- 1/2 tsp Yellow Mustard
- 1/4 tsp Nutmeg
- 2 cups Milk or Cream
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/2 cup Cheddar Cheese, Grated
Instructions
- In a medium pot melt margarine/butter over medium heat. Once margarine or butter is melted add onions, and carrots cook until onions are clear in colour.
- Once onions are clear, add flour and cook until butter starts to form a thick paste ~5minutes. Add garlic and spices, and seasoning.
- Slowly whisk stock into roux mixture. Continue until all stock is in the pot.
- Bring to a simmer for 5 minutes to cook off the starch.
- Once mixture is well combined stir in broccoli. * if you prefer some of the broccoli blended and some florets, cook broccoli till it is soft and remove some florets for garnish before blending the mixture.
- Add milk/cream and continue to heat until warm.
- Season to taste with salt and pepper.
- Remove from heat and stir in grated cheddar cheese, save a small handful of grated cheese for garnish.
- Serve warm.