Broccoli-Cheese Soup

By nlhartman

This soup should be made with fresh broccoli.

Ingredients

• 1 bunch broccoli, about 1 1/4 lb., washed and trimmed
• 2 c. sliced onions
• 5 T. butter
• 7 c. chicken broth, divided
• 1 t. dried leaf oregano, crumbled
• 1/4 c. flour
• 2 T. Dijon mustard 1/8 t. pepper
• 1 c. milk
• 2 c. shredded Sharp Cheddar cheese

Details

Preparation time 40mins
Cooking time 45mins

Preparation

Step 1

Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside.

Cut stalks into small pieces; place in a large saucepan.

Add sliced onions and 3 T. of butter to saucepan; saute over medium low heat for 5 minutes. Add 3 c. chicken broth and oregano to the saucepan; simmer 20-30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 T. butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 c. chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through.