Ingredients:
2 carrots
2 celery stalks
1/2 a brown onions
3 cups broccoli
1 quart chicken stock
1/4 cup butter
1/4 cup flour
1/2 cup cream
8 ounces sharp cheddar
2 cups cooked chicken
salt and pepper to taste
olive oil
Method:
Dice carrots, onion and celery. Add 2 tablespoons of olive oil to a large pot over medium heat. Add carrots, onion and celery along with salt and pepper to the pot. Saute until tender. Add broccoli, cut into small pieces, to the pot. Add chicken stock. Bring to a boil and reduce to a simmer. Cover with a lid and let simmer until broccoli is tender, about 10 minutes. Meanwhile, add butter and flour to a small pot. Cook over medium heat until they simmer. Cook for 1 minute. Set aside. Once broccoli is tender, use an immersion blender to puree the soup. I like to leave some chunks in it. Add the flour and butter mixture to the soup and bring to a simmer. Add the cream and chicken and stir. Simmer for a few minutes to combine everything. Remove from heat and add the shredded cheese. Stir well. Check for seasoning. Serve with a little extra cheese and fresh bread.
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