Cook what you grow
Broccoli Cheddar Soup
The bistro favorite: broccoli and grated carrot simmered soft in a creamy base, finished with a mountain of sharp cheddar melted in off the heat.
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Ingredients
serves 4From the garden
- 1¼ lb broccoli, florets chopped small, stems peeled and diced
- 1 medium yellow onion, diced
- 2 medium carrots, coarsely grated
From the pantry
- 4 tbsp butter
- ¼ cup all-purpose flour
- 3 cups vegetable stock
- 1½ cups milk
- ½ cup heavy cream
- 8 oz sharp cheddar, shredded · shred it yourself; pre-shredded cheese melts grainy
- 1 tsp Dijon mustard
- salt · to taste
- black pepper