The Ol Professor
Well-Known Member
I like soup in the winter. You could chase me a mile with it in the summer, though. Here's one I made yesterday afternoon. It got my wife's seal of approval.
1 tablespoon butter
1/2 Onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half and half
2 cups chicken stock
1/2 pound broccoli
1 cup carrots, shredded
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir it constantly then slowly add the half and half. Add the chicken stock whisking all the time. Simmer for 20-minutes.
Add the broccoli, carrots and onion. Cook over low heat until they are tender..takes 20-25-minutes. Add salt and pepper. Pour it all in a blender and puree it. Put it back into the pot over low heat and add the cheese; stir until it's blended. Add the nutmeg and eat!
1 tablespoon butter
1/2 Onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half and half
2 cups chicken stock
1/2 pound broccoli
1 cup carrots, shredded
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir it constantly then slowly add the half and half. Add the chicken stock whisking all the time. Simmer for 20-minutes.
Add the broccoli, carrots and onion. Cook over low heat until they are tender..takes 20-25-minutes. Add salt and pepper. Pour it all in a blender and puree it. Put it back into the pot over low heat and add the cheese; stir until it's blended. Add the nutmeg and eat!
