The groundhog did not see his shadow, so that means an early spring, right? Well, we have about 6 more weeks of winter whether he sees his shadow or not! This week most of the nation has been experiencing a major snow and ice storm. I’m so sorry if that includes you! We’ve not gotten the winter weather that you folks got, but we are having cold temperatures with lots of rain. . .LOTS of rain! Today’s high is only about 34 degrees, but it has rained all day long!
When we have weather like this, homemade soups are on the menu. My family has several favorites including creamy tomato; cheesy potato; and this one, broccoli-cheddar. Topped with toasted bread crumbs and served with grilled cheese sandwiches, it is the perfect food to warm a body up after being out in the cold rainy weather.
2 tbsp. butter, melted
1/2 medium onion, chopped
1/2 c. butter
1/4 c. all purpose flour
1/4 c. corn starch
4 c. milk
2 (14 oz) cans chicken broth
1 lb. fresh broccoli
2 c. carrots, julienned
salt and pepper to taste
16 oz. shredded cheddar cheese.
Saute the onion in the 1 tbsp. butter. Set aside. Melt 1/2 cup butter in large soup pot. Add the flour and cornstarch. Stir and cook about 3 minutes, stirring constantly. Slowly add the milk and whisk to completely mix in the flour mixture. Add the chicken broth and bring to a simmer. Stir and simmer for about 20 minutes.
Add the broccoli, carrots and sauteed onions. Bring back to a simmer and cook until veggies are tender, about 25 minutes. Stir frequently. Add salt and pepper (about 1 tsp. salt and 1/2 tsp. pepper).
When the veggies are tender, puree them by using an immersion blender. If you don’t have an immersion blender, pour soup by batches into a regular blender and puree. Return the soup to the pot. Keep on low heat. Add the grated cheese, stirring until melted.
Serves 6-8 depending on the size of the serving!