Broccoli, Cheddar and Bleu Cheese Soup Christmas Special


3 TBSP unsalted butter, plus 2 TBSP butter, cut into pieces
1 cup yellow onions
1/2 tsp salt
1/4 tsp white pepper
pinch nutmeg
1/2 tsp minced garlic
1/2 tsp chopped thyme leaves (fresh is best)
3 TBSP all purpose flour
3 cups chicken stock
1 16 oz pkg frozen chopped broccoli, thawed and separated
1/2 cup heavy cream
1/4 cup shredded medium cheddar
1 cup crumbled bleu cheese


In a medium pot, melt 3 TBSP butter over medium high heat. Add the onions, salt, pepper and nutmeg and cook, stirring, until soft (about 3 minutes). Add garlic and thyme and cook about 20 seconds, stirring, or until fragrant. Add the flour and stir about 2 minutes until thoroughly mixed. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce heat and simmer until thickened (about 5 minutes). Add the broccoli and cook, stirring until tender (about 10 minutes). Remove the pot from the stove and puree with a hand-held immersion blender. (Or in batches, puree in a blender or food processor and return to the pot.) Add cream and bring to a bare simmer to heat through. Add the cheese and cook over low heat, stirring until melted. Add the remaining 2 TBSP cold butter, stirring to blend. Remove from heat and ladle the soup into bowls. Sprinkle 1 oz of bleu cheese crumbles on top and serve with a slice of wheat-berry bread.

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