This soup is perfect for a chilly Autumn night.
Saute:
One small onion
One stalk of celery
One big carrot
Two medium potatoes
Two cloves of garlic
in 1 tbsp of butter
for 10 minutes
Add one tbsp of flour and 1 tsp of salt & pepper
and stir until smooth
Add 2 1/2 cups of chicken broth,
1 of milk
1/2 of cream
Turn on high until soup comes to a boil
Cover and cook on low until the potatoes are soft, about
10 - 15 minutes
Add 4 cups of broccoli florets and 1 tbsp of parmesan cheese,
stir well
Cook uncovered for 10 minutes
Add 1 1/2 of shredded cheddar cheese
stir well and remove from heat
Puree half of the soup then add it back to the pot
Yum!
View comments