Thursday, August 04, 2016

Broccoli Cheese Soup

I've been working on this for awhile and my last iteration was really yummy.  A good use for those stems that I don't like eating plain. 

Broccoli Cheese Soup
Modified from Cozy Country Living

Large head of broccoli, chopped (so we freeze ours in gallon bags and I used two bags, one of stems, one of florets)
Large onion, diced
2 cloves garlic, minced
2 cups grated carrots
5 cups chicken stock (they said vegetable, you need a meat broth here I feel to get enough flavor)
2 cups milk
2 tbsp. butter
2 tsp salt
1/2 tsp pepper
2 tbsp flour
2 cups cheddar cheese, grated 

Place all ingredients into slow cooker.  Cook on lower for 8 hours.  Remove the lid and use an immersion blender to puree the soup to desired texture.  Top with more cheese.
Serves 6. 

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