Monday, March 4, 2019

Broccoli Soup

4 c. chicken broth
1/2 c. chopped onion
1/2 c. grated carrots
1  tsp. minced garlic
4 c. broccoli
salt and pepper to taste
3 c. heavy cream
1 c. shredded parmesan cheese
1 c. shredded mild cheddar cheese
2 T. cornstarch
1/2 c. water

Pour 2 T. oil into a soup pot. Heat to med-low. Add onion and carrots. Sauté until tender. Add garlic and continue to sauté for 1 minute.

Add the chicken broth, broccoli, and salt and pepper to the pot. Bring soup to a boil and then turn to low, cover with a lid and simmer until broccoli is tender. Remove the lid and chop the broccoli up into smaller pieces if needed.

Stir in the heavy cream and continue to cook until soup almost begins to simmer. Stir in the cheeses until melted. Add the cornstarch mixed with water. Stir and cook until thickened but do not boil. Serve with crackers.


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