Ingredients
- 1190 yields
- 4 tbls cheddar
- 3 tbls butter
- 3 tbls all-purpose flour
- 21 oz chicken broth
- 2 lb broccoli (fresh)
- 1 tsp salt
- 1/2 tsp black pepper
- 5 slices green onions
Trim the broccoli and rinse well. Cut the stems into thin slices. The broccoli flowerettes will be cooked separately. Saute the green onions in butter in a heavy skillet until soft but not brown. Add the broccoli stems and chicken broth. Bring to a boil. Reduce heat to medium and simmer until the stems are just barely soft (about 15 minutes). Place the mixture in a food processor and puree. Return the puree to the skillet. Add flour dissolved in a little water. Add salt and pepper. Stir in the half & half. Cook the broccoli flowerettes in a little water. Add the flowerettes to the soup and bring to a boil, stirring steadily, until the soup becomes thick and creamy. Serve with the cheese alongside so that it can be added to the individual portions.