Broccoli Cheddar Soup - Gluten Free or Regular
In Silver Dutch Oven:
Melt 1/2 Cup Butter
Add:
1 Diced Onion - See note
Sauté over Medium Heat until Translucent
Add to Taste:
Salt and Pepper
Cayenne Pepper
Paprika
Add: Minced Garlic to Taste: cook 1 Minute
Add: 2-3 Large Carrots Shredded: Sauté 5 Minutes
Add: Broccoli Cheddar Soup 1/2 Cup Flour: Cook 1-2 Minutes
Add: 4 Cups Chicken Stock: Stir in and bring to a Boil
Add: 16 Ounces Broccoli Florets chopped into Small Pieces: Fresh or Frozen (Defrost if Frozen)
Simmer for 10-15 Minutes or until Broccoli is Tender
Stir evert 1-2 minutes so it doesn't stick
Add: 2 Cups Milk or Heavy/Light Cream : Bring to a Simmer and Cook a 2-3 Minutes
If the soup is to thick add a little more Chicken Stock.
Take off Heat and Add: 12 Ounces Shredded Cheddar Cheese, Stir gently until Cheese is Melted
Note:
I had over cooked the Onion but found they tasted a lot better when caramelized.
I served with
Red Lobster Cheddar Bay Biscuit Mix - Gluten Free
Followed directions on the package .
