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Broccoli Cheddar Soup

Broccoli Cheddar Soup

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Serves: 4-6
Prep Time: 30 minutes Cooking Time: 1 hour

This is a pretty decedent soup. That's all I have to say about that.

Ingredients

  • 2 yellow onions, chopped
  • 2 cloves of garlic, minced
  • 6 tablespoons unsalted butter
  • 1/4 cup of flour (or a little less)
  • 2 bay leaves
  • 2 cups half and half
  • 3 cups chicken stock (low sodium)
  • 1 bunch of broccoli, cut into florets
  • 2 carrots, chopped
  • 1 parsnip, chopped (optional)
  • Kosher salt and Freshly ground black pepper

Instructions

1

In a large Dutch oven or soup pot, sauté the onions in the butter. When the onions are soft (5-7 minutes), add the garlic. Once the garlic is fragrant, add the flour and whisk to combine. Cook until the flour starts to turn golden.

2

Slowly add the half and half, stirring as you go. Add the two bayleaves.

3

Add the chicken stock and bring to a simmer. Cook for about 20 minutes until the soup has thickened a bit

4

Add the broccoli and carrots and cook for another 20-30 minutes until the vegetables are soft.

5

Using an immersion blender, puree the soup.

6

Taste for seasonings and add salt and pepper.

7

Serve hot.

Notes

After making this, I think you could cut down on the flour. Keep some extra chicken stock on hand if you want to thin it out a bit.

SIDES/ Vegetarian

Because Sometimes You Want Broccoli

Roasted broccoli is sort of a miracle No. I do not exaggerate. The oven transforms this common staple to something completely different than  the steamed, boiled or sauteed variety. Go get a head of broccoli right now, roast it and thank me later. I love all of you.

Because sometimes you want Broccoli

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Serves: 3-4
Prep Time: 5 minutes Cooking Time: 20 minutes

It doesn't get easier than this. It's so easy, I feel as though I should include the part where you have to go the grocery store in the instructions.

Ingredients

  • 1 head of fresh broccoli, chopped into florets,
  • 2-3 tablespoons olive oil
  • kosher salt to taste
  • red pepper flakes

Instructions

1

Preheat oven to 400.

2

Place the broccoli with the olive oil a rimmed baking sheet in a single layer. Toss it all up so the broccoli is evenly coated with oil. Don't obsess over this, just try to spread out the oil. Also, don't over crowd the sheet pan. If you do, the broccoli will just steam as it releases water. And ya know, we are trying to avoid that result.

3

Sprinkle kosher salt over the broccoli and a few red pepper flakes. I like it spicy but you can just use regular old black pepper. It's will still be crazy good.

4

Place the broccoli in the oven and roast for about 20minutes until the edges start to brown. I actually like to cook it a little longer so it's a touch crispy. But that's me.

Notes

Slice up the stems into 1/8 inch slices and roast along with the florets. No one in my family eats these besides me. Wah ha ha...(evil laugh.) I get them all to myself. Really, they are so good. Also, I line my sheet pans with parchment paper to avoid sticking. This makes for easier clean-up. I hate cleaning.