Ben of Carrboro, North Carolina cannot make a consistently good tasting broccoli cheddar soup. Help is on the way!
- 4 TBS olive oil
- 2 TBS garlic
- 1½ Cup yellow onions
- 1 Cup leeks
- 4 Heads of broccoli stems removed
- 1 Gallon chicken stock
- 8 Ounces butter
- 8 Ounces flour
- 2 Quarts cream
- 8 Ounces grated sharp cheddar
- Lea & Perrins to taste
- Tabasco to taste
- Pinch nutmeg
- Salt and pepper to taste
Procedure: In a soup pot add in oil and sauté garlic and onions.
Add in broccoli and cook for 5-7 minutes.
Add in chicken stock and reduce for 20 minutes.
In a pan, melt butter and stir in flour.
Once soup is boiling add in butter flour mixture (roux) to the soup to thicken. Cook for additionally 20 minutes on low heat.
Adjust seasonings with Lea & Perrins, Tabasco, nutmeg, salt and pepper. Pour in cream. Puree using a blender or hand blender.
Stir in cheese.