Ingredients
- 4 heads broccoli, reduce 1-inch florets
- Essential olive oil, for drizzling
- Salt and freshly ground pepper
- 1 stick (4 ounces) unsalted butter
- 1 whole onion, diced
- 1/3 cup all-purpose flour
- 4 cups dairy
- 2 cups half-and-half
- Pinch nutmeg
- 3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus much more for garnish, optional
- 1 cup chicken broth, optional
Directions
Preheat the oven to 375 levels F.
Remove 2 glasses of the broccoli florets, decline in half, drizzle with essential olive oil and sprinkle with pepper and salt. Put on a baking sheet cut-side lower and bake before the florets start to crisp and switch slightly brown, about twenty minutes.
Meanwhile, melt the butter inside a pot over medium heat. Add some onions and prepare until softened, three or four minutes. Sprinkle the flour on the top. Stir to mix and prepare before the flour is absorbed and smells gently toasted, one minute approximately. Add some milk and half-and half. Add some nutmeg, then your broccoli, a little dash of salt and lots of pepper. Cover the pot and lower heat to low. Simmer before the broccoli is tender, twenty to thirty minutes. Stir within the cheese and permit to melt .
Taste and season with pepper and salt when needed. Serve the soup out of the box, mash having a potato masher to interrupt in the broccoli a little, or transfer to some blender in 2 batches and puree completely. (Should you puree inside a blender, return the soup towards the heat to heat support. Splash in certain chicken broth as needed for thinning.) Garnish using the toasted broccoli or grated cheese and serve.
From Food Network Kitchens after further testing and to guarantee the the best results this recipe continues to be altered from that which was in the episode.
2011 Ree Drummond, All Legal rights Reserved