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Broccoli Cheese Soup
Category: Soups & Salads
4 qts Chicken Stock
1 large head of Broccoli
1 Small Bulb (not clove) of Garlic
1/2 pint Heavy Cream
1/2 lb Gruy re Cheese, shredded
1/2 whole nutmeg, pulverized
1 tablespoon White Pepper
Dash of Tabasco Sauce
1/2 cup Flour
1/2 cup Butter
Cut broccoli into small pieces, and peel the garlic cloves from the bulb. Steam for about 20 minutes until fully cooked and soft.
In a large stock/soup pot prepare a roux using the Flour & Butter, do not darken past a light blonde color. Over a medium heat slowly add the chicken stock, a cup at a time until all the stock is incorporated.
Place the broccoli and garlic in a blender and puree. Add the broccoli puree to the stock. Add the nutmeg, pepper, and Tabasco sauce and cook over medium heat for 30 minutes.
Slowly add the shredded cheese and stir until melted. Add the heavy cream while stirring. Allow this to cook for another 10 minutes. Serve Hot.
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