Broccoli Cheddar Soup Recipe Nutmeg at Zoe Burdett blog

Broccoli Cheddar Soup Recipe Nutmeg. Stir in cheddar cheese until melted, taste and add salt and pepper. Add the garlic and carrots (if using) and cook 1 minute more. Let the soup mixture come to a boil, then add the broccoli florets and carrots and let them cook as the soup simmers for about 4 minutes. Let the soup come to a boil. If you want a less chunky soup, remove a little at this point. Sauté the onion in 1 tablespoon melted butter and set aside. 3 medium carrots (shredded) 4 cups of broccoli. Gradually add the chicken broth, whisking constantly. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Once all the stock is added, bring the soup to a simmer and add the broccoli, cooking for 15 minutes or until tender. Add the flour and cook, stirring constantly, for 1 minute. 4 cups of half and half or.

Cheddar Broccoli Soup Recipe Taste of Home
from www.tasteofhome.com

If you want a less chunky soup, remove a little at this point. Once all the stock is added, bring the soup to a simmer and add the broccoli, cooking for 15 minutes or until tender. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Let the soup come to a boil. Add the garlic and carrots (if using) and cook 1 minute more. Let the soup mixture come to a boil, then add the broccoli florets and carrots and let them cook as the soup simmers for about 4 minutes. Stir in cheddar cheese until melted, taste and add salt and pepper. Gradually add the chicken broth, whisking constantly. 3 medium carrots (shredded) 4 cups of broccoli. Add the flour and cook, stirring constantly, for 1 minute.

Cheddar Broccoli Soup Recipe Taste of Home

Broccoli Cheddar Soup Recipe Nutmeg Add the garlic and carrots (if using) and cook 1 minute more. Once all the stock is added, bring the soup to a simmer and add the broccoli, cooking for 15 minutes or until tender. Sauté the onion in 1 tablespoon melted butter and set aside. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Gradually add the chicken broth, whisking constantly. Stir in cheddar cheese until melted, taste and add salt and pepper. 3 medium carrots (shredded) 4 cups of broccoli. Add the garlic and carrots (if using) and cook 1 minute more. 4 cups of half and half or. If you want a less chunky soup, remove a little at this point. Add the flour and cook, stirring constantly, for 1 minute. Let the soup mixture come to a boil, then add the broccoli florets and carrots and let them cook as the soup simmers for about 4 minutes. Let the soup come to a boil.

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