Broccoli Cheese Soup

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.

For New Year’s Day, I made stuffed cabbage to go with our Black Eyed Peas!

The cauliflower will go into a mix of vegetables when I make chicken curry tomorrow!

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

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