Broccoli Cheddar Soup

Ingredients

3 cups of broccoli

2 cups chicken broth

1 ½ cups heavy cream

1 cup of carrots, diced (4 carrots)

1 cup sharp cheddar cheese, shredded

1 small onion, diced

⅓ cup parmesan, grated

2 tablespoons flour

1 tablespoon butter

½ teaspoon thyme

½ teaspoon garlic powder

Salt & Pepper

Directions

1. In a large pan cook the butter, onions and carrots over medium heat until the onion has softened, about 3 minutes

2. Add broccoli, chicken broth and seasoning

3. Simmer until broccoli is soft, about 8 minutes

4. Remove 1 cup of veggies and chop coarsely

5. User immersion blender on remaining mixture

6. Place flour in a small bowl and add cream a little at a time until smooth

7. Bring veggie mixture to a boil and add flour mixture

8. Whisk until thick and bubbly (3-4 minutes)

9. Remove from heat and add the cheese and reserved veggies

10. Serve immediately, although this soup reheats nicely too

Retrospectives

Soup was good, but a couple of things I'd like to try next time....

• Include a potato to take the color down a bit

• Try the stand blender instead of the immersion blender for a smoother texture

• Swap the diced carrots out for julienne cut instead - texture was off with the diced carrots