1 onion, chopped
1 tsp. kosher salt
1/2 tsp. black pepper
1C half and half
4C. Chicken Stock
1 carrot, shredded
4C. broccoli florets and stems (about 12oz)
1 1/2C shredded cheddar cheese
Chop your onions; set aside.
Shred or grate your carrot using either a box grater or a mandolin; set aside.
Prepare your broccoli; set aside.
Measure out your flour, salt and pepper into small cup; set aside.
In a large saucepan, bring the chicken broth to a boil. Add the carrot and broccoli and cook until tender, about 5 minutes.
Meanwhile, in another saucepan over medium-high heat, sauté the onions in the butter until tender, about 5 minutes.
Now your broccoli has cooked for 5 minutes. Test it to make sure that it's tender and turn the heat down to low while you finish the other saucepan with the onions in it.
Add the flour, salt and pepper to the onions, and stir continuously using a whisk for about 2 minutes.
Using the whisk, gradually add the milk/cream to the onions and flour, about 1/4C. at a time and whisk constantly until all of the milk is added and mixture is thickened. Remove from heat and set aside.
Using a hand-held blender(I prefer the term boat motor - that IS what it sounds like), blend broccoli mixture to desired consistency.
My husband likes big chunks of broccoli, but I seem to have over-mixed it. Oh well, can't go back now.
-You can also add the broccoli to a regular blender or food processor and blend to desired consistency. If you do that, return the blended broccoli back to the saucepan it cooked in.
Add the milk mixture to the broccoli mixture and bring up to a simmer.
Add the cheese and stir until combined and heated through.
Do not let it boil or the cheese will separate and curdle, and that won't taste good at all.
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Have a great day!