Cheesy Broccoli Bowl (Print Version)
# Ingredients:
01 -
6 tbsp unsalted butter.
02 -
1 small yellow onion, chopped.
03 -
3 cloves garlic.
04 -
1 tsp Worcestershire sauce.
05 -
1 tsp hot sauce.
06 -
6 tbsp all-purpose flour.
07 -
3 cups chicken stock.
08 -
3 cups half and half (equal parts milk and light cream).
09 -
3-4 cups tiny chopped broccoli florets, fresh or frozen.
10 -
¾ cup carrots, cut into thin strips.
11 -
2 ½ cups shredded cheddar cheese.
12 -
¼ cup grated Parmesan cheese.
13 -
1 tsp dry mustard.
14 -
½ tsp black pepper.
15 -
½ tsp paprika.
16 -
1 pinch nutmeg.
# Instructions:
01 -
Grate the cheese and put it aside. Get all other ingredients measured and ready to make cooking easier.
02 -
Heat up the butter in a big soup pot on medium. Toss in the chopped onions and let them get soft for about 5 minutes, stirring now and then.
03 -
Toss in the garlic, Worcestershire sauce, hot sauce, and all seasonings, cooking for a minute more. Sprinkle the flour in and stir for 1-2 minutes to get rid of that raw flour taste.
04 -
Slowly pour in the chicken stock a bit at a time, always stirring to keep things smooth. Do the same with the half and half. Let everything bubble gently and thicken for about 5-7 minutes. Keep stirring and use your spatula to stop any sticking.
05 -
Dump in the broccoli and carrots, partly cover the pot, and cook until they're soft, about 10 minutes. Stir once in a while and keep the heat low enough for just tiny bubbles.
06 -
When you can easily stick a fork in the broccoli, turn the heat down low. If you want it smoother, use a hand blender on some of the soup, then stir it all back together.
07 -
Slowly add your cheese while the heat's on low, stirring until it's all melty and mixed in. Serve it hot right away!
# Notes:
01 -
For that thick, creamy soup everyone loves, make sure you measure everything right and don't rush the simmering.
02 -
The dry mustard, Worcestershire and hot sauce give the soup a nice kick without being too much.
03 -
You can use frozen broccoli in a pinch, but it might end up a bit softer than fresh.
04 -
Taste as you go and add more seasoning if needed, but go easy on the nutmeg.
05 -
The Parmesan isn't totally necessary, but it does add a nice depth that makes the soup extra good.