Broccoli and Cheese Soup

The weather these days is very strange.  First it feels like winter, then back to fall.  I rarely know how to dress myself any more.  Recently it was very cold and felt like winter was coming early, so I made some soup.  This recipe made just enough for two large bowls of soup, but you can double or triple it if you need to serve more people.

 

Broccoli and Cheese Soup

1/2 cup diced onions
1/4 cup butter
3 Tablespoons flour
1/2 cup milk
1/2 cup half and half

You can use 1 cup half and half instead of using any milk, but I didn't want the soup to be that rich.

3 cups broccoli florets
1/8 teaspoon nutmeg
1 cup shredded Cheddar cheese
3/4 cup shredded pepper Jack cheese
1 cup chicken broth
salt and pepper to taste

 

Melt the butter in a Dutch oven over medium heat.  Add the onions and cook until translucent.  Cut the tops off the broccoli while the onions are cooking.  Don't forget to stir the onions to keep them from browning.

 

Sprinkle the flour over the onions and stir until lightly browned.  Reduce the heat to medium and add the milk, half and half, chicken broth, nutmeg and s&p.

 

Stir for about 10 minutes or until the milk starts to bubble around the edges.  You don't want to boil the milk. 

 

Add the broccoli and cook for about 5 minutes.  It should be thick and look like it is ready to eat.

 

But wait!  You forgot the cheeses!  That's the treat you are giving yourself for eating the broccoli!

 

Stir in the cheeses and wait for them to melt.  If the soup is too thick for your taste, you can add more chicken broth to thin it a little.  Stir until it looks like soup again.

 

NOW it is ready to serve.  In a deep bowl and a glass of your favorite adult beverage.  Your OTHER treat for eating a (mostly) healthy dinner.