Ingredients
1½ lb broccoli florets, cut into bite-sized pieces
¾ lb broccoli stems, grated
2 tbsp olive oil
1 cup yellow onions, diced
3 oz carrot, peeled and diced fine
¼ cup all-purpose flour
½ cup white wine
3 cups chicken broth
3 cups milk
2 cup Cheddar cheese, grated, plus 4 tbsp for garnish
1 cup American Cheese, sliced
salt and ground black pepper, to taste
saltine crackers, roughly crushed, to serve
Preparation
In a large pot, heat your olive oil over medium heat.
Saute the broccoli stems, onions, & carrots until golden brown.
Add flour & roast briefly.
Deglaze with white wine & reduce briefly.
Add the chicken broth, broccoli florets, and milk. Bring the mixture to a boil over high heat, frequently stirring.
Once it boils, turn the heat down to a low simmer until the carrots and broccoli have softened, roughly 20 minutes.
Transfer to a blender while the soup is still hot & puree until smooth. Be careful as the soup will splash out if your blender is not controlled.
Add your cheddar cheese, & stir until cheese has melted.
Season to taste with salt & pepper. Adjust accordingly.
Serve warm in bowls and top with more shredded cheese. For added texture, you can also add crushed crackers before serving.
Enjoy!
