Broccoli Cheddar Soup
It's holiday time and one of the most beloved appetizers is the oh so popular charcuterie board, but what do you do with all of the leftovers? It is a shame to let good food go to waste!! Have no fear Min Din's got you covered with a super simple soup you can make in 10 minutes. I have cut out steps that cost you time, but don't compromise the flavor. What's so great about this recipe is by substituting some of the items, you can come up with so many different soup options. For example, take out the broccoli, add a bag of cubed potato's, scallions, and bacon bits, you get a loaded baked potato soup. Start with the basic stock and add chicken and rice and you have cream of chicken and rice. I think you see where I am going with this. I hope you enjoy, keep me posted on how you like it.
- 4 T salted butter
- 4 T gluten free flour
- 2 C vegetable broth
- 2 C half and half
- 2 T heavy cream
- 1 C finely minced carrots
- 1 bag broccoli florets defrosted
- 1 shallot minced fine
- 8 ounces good quality cheddar cheese chopped
- In a large pot melt 4T butter and whisk in the flour as soon as they are blended add in the broth, cream, and half and half ( cream is optional but will add to the richness) Place the shallot in a chopper to mince super fine, do the same with the carrots, and add both to the pot,
Add the bag of broccoli and cut up the cheese as well and add to the pot. Season generously with paprika, salt and pepper. You are saving lots of time by not having to sauté the veggies first, and by using the frozen broccoli it is softer faster.