Yield: 2-3 servings
Time (Start to Finish): 1 hour
Ingredients:
1.4 cup butter
½ yellow onion
1 tsp garlic powder
1 tsp onion powder
salt and pepper
1 cup broccoli, frozen
4 cups chicken broth
4 oz cheddar cheese
whole milk
Directions:
1. Melt the butter in a sauce pot and cook the onion until it begins to caramelize
2. Add the broccoli, garlic and onion powder, salt and pepper and cook for a minute
3. Add the chicken stock and bring to a boil. Boil for 15 min
4. Remove mixture and put in a blender, blend until smooth. Strain out some if you like
5. Put back in pot and add cheese. Stir and serve
Rating: 3.5 strawberries
Notes: The flavor of this dish is killer, but the cheese part was SO annoying!!! I suggest making a roux first, adding the cheese to make a cheese sauce and then adding it to the soup. Just adding cheese led to a sticky mess. It was also chunkier than I wanted, so straining it will help you out. I served it with yummy bread and more cheese on top. It is pretty incredible how easy this soup can be! Nothing better than summer in san fran and the urge to make hot soup to keep you toasty!
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