Broccoli and Cheddar Soup

I went broccoli picking. Yes, broccoli picking. It was so much fun, yet so odd! I never knew how broccoli grew before. I came home with so much fresh broccoli. I used what I could, then chopped and froze the rest. This recipe was an attempt to use up some of that fresh broccoli.

It was delicious. I recommend serving with fresh bread and a salad or a baked potato. I also would recommend topping with extra cheddar cheese in the bowl to make it extra cheesy and make it look pretty. Oh, and the SHARP cheddar is critical, as is the pepper. Overall, very good.

Broccoli Cheddar Soup

INGREDIENTS

• 1/4 cup butter
• 1/2 onion, cut into medium dice
• 2 teaspoons garlic chopped
• 1/2 teaspoon pepper (I think I used extra)
  
• 1/4 tsp nutmeg
  
• 1 (16 ounce) package frozen chopped broccoli
• 1 quart chicken broth
• 1/2 cup all-purpose flour
• 1 1/2 cups whole or 2% milk
• salt to taste
• 8 ounces shredded sharp Cheddar cheese

DIRECTIONS:

1.	Melt butter over medium heat in a stockpot. Cook onion in butter until softened. Add garlic, nutmeg and pepper; cook for 1 minute then stir in broccoli, and stir in chicken broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.
2.	Meanwhile whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through.
3.	Season with salt to taste.