WOW! After 2 years I am making a post. We have moved 3 times, our last graduated and is attending college in Texas. I feel now that we making our home, for a little while, in Colorado I will start blogging again. I made this soup today. I will change a lot next time I make it. Colorado has more soup weather than Texas for sure!
Recipe~
1 Tbsp of butter plus 4 additional Tbsp
1/2 cup diced onion
1 clove minced garlic
1/4 cup flour
2 c veggie stock
2 c half and half
2 c broccoli florets, bite sized
2 carrots, peeled and sliced thin
3/4 tsp salt
3/4 tsp pepper
1/2 tsp smoked paprika
1/2 tsp dry mustard
cayenne pinch, or more to taste
8 ounces of freshly grated cheddar cheese
Add 1 Tbsp butter in small saucepan and add onion, saute until almost brown add garlic for 30 seconds, stirring constantly. Remove from heat and set aside. In a heavy pot add the additional butter and flour, cook over medium heat whisking constantly until thick, very important to wait until very thick. Add the veggie stock very slowly, whisking all the time. Add the half and half slowly and continue whisking. SImmer on low for 20 minutes. Stir when the skin forms to incorporate. Add the broccoli and carrots after 20 minutes with the onion/garlic mix and spices. Stir well and simmer 20-25 minutes stirring at times to make sure the skin doesn't form. Add the cheese, reserving a little for the top of the soup as a garnish. Ladle up and garnish with cheese. I served mine with crusty bread. Enjoy~
Stacey
