Broccoli Cheddar Soup

When my co-op box came this week, I gave up some beets and got double on broccoli.  I knew what had to be done.  Another try on Broccoli Cheddar Soup!

I've made a version that is very popular on a message board of which I am a member, and it wasn't super successful round here, but I wanted to try it again, because we Looooove Broccoli Cheddar soup.

But, alas, things didn't quite work out.  The two bunches of broccoli looked like about a cup.  Hmm.  So, I went to my freezer and pulled out some frozen broccoli.  I also had only 1 cup of half and half in the fridge, and so used milk for the other cup.  We use skim.  Hmmm, missing some of that creamy goodness.

But, this was a really good version of Broccoli Cheddar Soup.  I had it today as leftovers, and was really happy with it.

Thanks to Julia for posting it on her blog!

Broccoli Cheddar Soup (adapted from Food Network, as seen on Amber’s blog)
Ingredients:

• 6 tablespoons unsalted butter
• 1 small onion, chopped
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 3 cups low-sodium chicken broth
• 2 bay leaves
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground pepper
• 4 cups broccoli florets, stems removed (about 1 head)
• 1 large carrot, diced
• 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Directions:

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you’ll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into bowls and garnish with cheese.