I am hesitant to post this recipe, as it will make 4 or 5 soup recipes in a row. But what can I say? Soup is the perfect food in winter! And this soup is so yummy. This is based on my mom's recipe, with a few adaptations. Amounts are approximate, big surprise! That's what I love about soup, it's so adaptable!
Broccoli Cheese Soup
broccoli, 2-4 crowns, cut into small pieces
chicken broth
Place broccoli in pot and add chicken broth to cover. Bring to a boil, then boil gently until broccoli is tender, about ten minutes. If desired, use an immersion blender to blend up the broccoli, but be sure to leave some chunks for texture. You could also carefully blend half of the soup in a blender and return it to the pot.
Dissolve:
1/4 to 1/2 cup cornstarch
in:
1-2 cups milk
Add to soup slowly while stirring, bring back to a gentle boil until soup thickens to a creamy consistency. Remove from heat and add while stirring:
8-16 ounces sharp cheddar
Stir until cheese is incorporated, and season with salt to taste. How much salt you need will depend on how salty your broth and cheese were, so don't add salt until the end. Enjoy!
