- Average
- 10 mins
- 30 mins
- Average budget
Ingredients
- 2-3 tablespoons olive oil
- 5-7 tablespoons unsalted butter
- 1 medium onion, choppped
- 2 cloves garlic, chopped
- 2 cups half-and-half
- 3 cups whole milk
- 1 tablespoon chicken or vegetable bouillon (seasoning)
- 4 cups fresh broccoli florets (about 1 head)
- 2 1/2 cups shredded cheeses (sharp,white,cheddar,jack; use any cheese you like)
- french baguette
Preparation
Step 1
Heat oil in large pot or a deep pan, saute onion & garlic on medium heat. Soften the onion but don’t burn the garlic.
Step 2
Add butter, melting & stirring add the flour, & season with bouillon. Stirring until the flour is cooked out & you have a thickened roux.
Step 3
Reduce heat to medium-low. Gradually whisk or mix in milk. Stir. Add, cheese. Add, cream. Mix until nice & smooth. It should look like cheese soup at this point.
Step 4
Add broccoli. Bring to a simmer. Cover. Cook until the florets are tender.
Step 5
Puree the soup in batches in a blender until desired consistency (or puree in pot with an immersion blender.)
Step 6
Garnish with cheese, Serve immediately with crusty bread.
You could surely substitute some of the milk or cream with chicken or vegetable broth.