Recipe Instructions:
Ingredients:
• 500 grams of broccoli florets, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup milk or cream
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• Optional toppings: extra shredded cheddar cheese, croutons, chopped chives
Instructions:
1. Cook the Vegetables:
• In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
• Add the chopped broccoli florets to the pot. Cook for another 5 minutes, stirring occasionally.
2. Make the Roux:
• Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
3. Simmer the Soup:
• Gradually pour in the vegetable or chicken broth, stirring constantly to avoid lumps. Bring to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the broccoli is tender.
4. Blend the Soup:
• Use an immersion blender to blend the soup until smooth. If you prefer a chunkier soup, you can blend only part of it.
• Stir in the milk or cream and heat through over medium heat.
5. Add Cheese:
• Gradually add the shredded cheddar cheese to the soup, stirring until melted and smooth. Adjust the consistency with more broth or milk if needed.
6. Season and Serve:
• Season with salt and pepper to taste.
• Serve hot, garnished with extra shredded cheddar cheese, croutons, and chopped chives if desired.
Reheating Instructions:
• Stovetop: Reheat gently over medium-low heat, stirring occasionally, until heated through.
• Microwave: Heat on medium power in 1-minute increments, stirring in between, until heated through.
