Country Kitchen Broccoli Cheese Soup

By carvalhohm

Ingredients

• 5 1/4 cups chicken broth
• 2 broccoli heads, trimmed and chopped
• 1 small onion, diced
• 1 teaspoon black pepper
• 1 stick butter, softened
• 1/2 cup all-purpose flour
• 1 cup (1/2 pint) heavy cream
• 3 cups (12 ounces) shredded Cheddar cheese

Preparation

Step 1

In a soup pot over high heat, combine broth, broccoli, onion, and pepper; bring to a boil. Reduce heat to low, cover, and simmer 25 to 30 minutes, or until broccoli is tender.

Meanwhile, in a skillet over medium heat, melt butter and slowly whisk in flour, stirring continuously until golden.

Slowly add the butter mixture to the soup, stirring until thickened; simmer 5 minutes. Slowly stir in heavy cream, mixing well. Add cheese, 1 cup at a time, mixing well after each addition, until cheese is melted.

Notes:
Serve the soup in bread bowls that you make by cutting a circle out of the top of kaiser rolls and hollowing them out. Ladle the soup into the bread bowls and garnish with additional shredded Cheddar cheese.