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<blockquote data-quote="moreluck" data-source="post: 777818" data-attributes="member: 1246">Creamy Broccoli and Cheddar Soup&nbsp;By ratherbeswimmin&#039; on September 26, 2010&nbsp;&nbsp;&quot;Cook&#039;s Country&quot; &nbsp;Ingredients <ul>
<li data-xf-list-type="ul"><ul>
<li data-xf-list-type="ul">3 tablespoons unsalted butter</li>
<li data-xf-list-type="ul">1 large onions, chopped</li>
<li data-xf-list-type="ul">2 garlic cloves, minced</li>
<li data-xf-list-type="ul">1 1/2 lbs broccoli ( stalks peeled and cut into 1/2 inch slices, florets chopped into 1/2 inch pieces)</li>
<li data-xf-list-type="ul"> 4 cups low-sodium chicken broth</li>
<li data-xf-list-type="ul">1 cup heavy cream</li>
<li data-xf-list-type="ul">1/4 teaspoon ground nutmeg</li>
<li data-xf-list-type="ul"> 3 cups shredded mild cheddar cheese ( plus extra for garnish)</li>
<li data-xf-list-type="ul">salt</li>
<li data-xf-list-type="ul">cayenne pepper</li>
</ul></li>
</ul>Directions<ol>
<li data-xf-list-type="ol">Melt the butter in a big pot over medium heat. Add in onion; cook until soft, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the broccoli stalks and cook until bright green and just beginning to soften, about 5 minutes. Stir in the broth; increase heat to med-high and simmer until the stalks are tender, about 5 minutes. Add the florets, cream, and nutmeg; simmer until the florets are tender, about 5 minutes. Puree the soup in two batches in a blender until smooth; return to the pot, and bring to a simmer over medium heat. Stir in the cheese until melted and season with salt and cayenne.</li>
<li data-xf-list-type="ol">Serve, garnished with extra cheese (the soup can be refrigerated for up to 3 days; reheat over medium heat until hot, but do not boil or the cheese will separate).</li>
</ol></blockquote>

[QUOTE="moreluck, post: 777818, member: 1246"] [B]Creamy Broccoli and Cheddar Soup[/B] By ratherbeswimmin' on September 26, 2010 "Cook's Country" [B]Ingredients [/B] [LIST] [*] [LIST] [*]3 tablespoons unsalted butter [*]1 large onions, chopped [*]2 garlic cloves, minced [*]1 1/2 lbs broccoli ( stalks peeled and cut into 1/2 inch slices, florets chopped into 1/2 inch pieces) [*] 4 cups low-sodium chicken broth [*]1 cup heavy cream [*]1/4 teaspoon ground nutmeg [*] 3 cups shredded mild cheddar cheese ( plus extra for garnish) [*]salt [*]cayenne pepper [/LIST] [/LIST][B]Directions[/B] [LIST=1] [*]Melt the butter in a big pot over medium heat. Add in onion; cook until soft, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the broccoli stalks and cook until bright green and just beginning to soften, about 5 minutes. Stir in the broth; increase heat to med-high and simmer until the stalks are tender, about 5 minutes. Add the florets, cream, and nutmeg; simmer until the florets are tender, about 5 minutes. Puree the soup in two batches in a blender until smooth; return to the pot, and bring to a simmer over medium heat. Stir in the cheese until melted and season with salt and cayenne. [*]Serve, garnished with extra cheese (the soup can be refrigerated for up to 3 days; reheat over medium heat until hot, but do not boil or the cheese will separate). [/LIST] [/QUOTE]

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