I had it for dinner ~ 2 bowls with French Bread
Then lunch the next day.
Excellent, Creamy, Cheesy Goodness.
If you like Broccoli & Cheese you will LOVE this soup.
You can even make 2 batches and freeze one to re-heat later.
1 cup onion, pureed or finely chopped
3 cups finely chopped fresh broccoli
1 cup chopped fresh broccoli, medium sized for texture
1 cup grated carrots
3 large cloves garlic
1 bay leaf
¼ cup butter
¼ cup flour
1 cup half and half (I used fat free)
1 cup shredded Gouda cheese ( I used smoked Gouda)
1 cup shredded sharp cheddar cheese
Salt and pepper to taste
Instructions
1. Add the broccoli, onion, garlic, carrots, bay leaf and chicken broth to a pot.
Bring to a boil, then reduce heat simmering for 15 minutes.
2. While that is cooking, mix the butter & flour in a sauce pan, just cooking the flour for 2-3 minute
to take out the flour taste (you're making a rue), with a whisk add the half & half slowly, whisking till this mixture thickens.
3. Slowly pour the half & half mixture into the vegetables.
Remove from heat and add in shredded cheeses. Then add salt and pepper if you think it needs it.
4. Freezing Directions: Prepare soup as directed above and allow to cool. Divide into quart or gallon
freezer bags, label, and freeze. To serve: reheat on stove top or microwave until heated through. Enjoy