2018 has brought with it a hard freeze for the South Texas Gulf Coast. Those who had gardens ready for harvest brought the bounty inside when they could. Friends who knew I liked to cook with the large outer leaves of cabbage brought me a huge beautiful head of cabbage, leaves intact. They also brought a large bunch of broccoli and a head of cauliflower.
And part of this lovely broccoli went into Cheese Broccoli Soup. I have posted a different recipe in the past, but this is our new favorite!
Cheese Broccoli Soup
1 large chopped onion
6 Tablespoons butter, divided (2 T for saute of onion, 4 T for making white sauce)
1/2 cup flour
4 cups half-and-half cream
4 cups chicken stock
1 lb fresh broccoli florets (about 2 cups chopped)
1 cup carrot, diced
1./2 teaspoon nutmeg
16 ounces grated sharp cheddar cheese
salt and pepper to taste