Broccoli Cheese Soup

drstratton

1 Tbls. Butter

½ cup Onion, diced

2 cloves Garlic, minced

6 cups Fresh Broccoli Florets

2 cups Chicken Broth/Stock

Salt & Pepper to taste

1 ½ cups Heavy Cream

note: ½ tsp. Sodium Citrate, optional

1 cup Sharp Cheddar

⅓ cup Fresh Parmesan

In a heavy saucepan...add butter, onion & garlic, saute until onion is caramelized.

Add broccoli and chicken broth...cook for about 8 minutes until tender.

Remove 2 or more cups of the vegetables and set aside. Using an immersion blender, blend the remaining vegetables and stock.

Remove from heat or turn heat to simmer.

Add reserved vegetables back to the pan, add cream, the Sodium Citrate (if using) and stir in the cheeses until melted.

You can also use carrots and/or cauliflower as a substitute for part of the broccoli!

If you like a thicker soup you can use ½&½ in place of the cream and make a slurry with 2Tbls flour. Slowly whisk the slurry into the soup base before adding in the reserved vegetables!

Sodium Citrate helps to melt the cheese to a smoother consistency!

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