Beverly Hills Cafe's broccoli cheese soup

By draingal

Ingredients

• 6 cups chicken stock
• 1 cup diced onion
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon garlic powder
• 2 1/2 cups fresh broccoli, cut in bite-size pieces (about 1 large bunch), or 1 16-ounce bag frozen broccoli
• 1 stick butter
• 1 cup all-purpose flour
• 2 cups milk
• Shredded cheddar cheese to taste (about 1/4 cup per serving)

Preparation

Step 1

Bring the chicken stock, onion and seasonings to a boil in a large pot. Add the broccoli, reduce heat to simmer and cook until broccoli is soft, about 8 minutes. In a separate pan, melt the butter and add the flour. Whisk for 5 minutes over medium-high heat, until smooth. Slowly add the milk, whisking constantly to avoid lumps. Slowly add the broccoli mixture to the roux, whisking vigorously, until soup begins to thicken. Adjust seasoning to taste. Garnish with grated cheddar cheese. Makes 8 servings.