Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Melt the Unsalted Butter (6 tablespoon) in a large Dutch oven or pot over medium heat.
Step 2
Add the Onion (1) and cook until tender.
Step 3
Whisk in the All-Purpose Flour (1/4 cup) and cook until golden, 3 to 4 minutes, then gradually whisk in the Half and Half (2 cup) until smooth.
Step 4
Add Chicken Broth (3 cup), Bay Leaf (2), and Ground Nutmeg (1/4 teaspoon), season with Salt and Pepper (to taste) and bring to a simmer. Reduce the heat to medium and cook uncovered until thickened for about 20 minutes.
Step 5
Add the Broccoli Florets (4 cup) and Carrot (1) to the broth mixture and simmer until tender. About 7 to 10 minutes. Discard the bay leaves.
Step 6
Puree the soup in batches in a blender or use and immersion blender to break up the broccoli and carrot.
Step 7
Add the White and Yellow Cheddar Cheese (2 1/2 cup) to the soup and whisk over medium heat until melted.
Step 8
Ladle into Sourdough Bread Rolls (4) and garnish with cheese or croutons or both. Broil in the oven for a few minutes to get a little browning on the top if adding to bread bowls.
Rate & Review
Tap to Rate: