Alice, from Wallacetown...
Cheese And Broccoli Soup
On a cold Southland day it is always good to be welcomed into a nice warm house with the smell of good soup... this broccoli and cheese soup is not only thick and creamy but also rich and enjoyable too give it a try.
8 Votes
Since September 21st
Ingredients
- 2 cups chicken stock
- 2 Potatoes
- 1 Carrot
- 1 Broccoli head size of fist
- 1/2 cup melted butter
- 1/2 cup flour
- 2 cups Milk
- Good pinch Salt and pepper
- 175 g Cheddar, grated
Directions
- Heat the chicken stock to boiling point.
- Cut Potatoes small enough to cook through then put in with stock.
- Do the same with the carrots, julienned.
- Place lid on pot and leave to simmer while making creamer.
- Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the Milk.
- Cut and add broccoli before adding creamer.
- Add salt and pepper to taste.
- Mix it all together and leave to simmer on low heat for 20mins stirring every now and again.
- Mix in cheese and enjoy.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 2 | 30 | 10 |
Comments
Brought to you by
Chris
Gotta be the best soup I've ever had!