Winter asks for warm yummy soups...all the time. I usually make large portions of soups and portion them into freezer bags for other quick weeknight meals.
This soup was made when my husband brought home a costco sized bag of broccoli. It sat in the fridge for a few days before i realized i really had to start using it before it went bad!
1/4 cup butter
1 small onion, chopped
4 cloves garlic, minced
2 large carrots, peeled and chopped
5 cups chopped Broccoli
2 cups 2% milk
1 cup heavy cream
3 cups low sodium chicken or veggie stock
1/2 tsp nutmeg
2-3 bay leaves
2 tbsp flour
3 cups Grated Cheddar Cheese
Salt and pepper to taste
In a heavy bottomed stock pot over medium high heat add your butter, flour onions, carrots and garlic. Cook until onions are translucent. Add your broccoli, milk, cream and stock. Reduce heat to medium low, add your nutmeg, bay leaves salt and pepper. Cover and allow to simmer untill the carrots are fully cooked (about 15 minutes)
Remove the bay leaves and Using a hand immersion blender, puree the soup until smooth (or you can carefully puree in your blender in batches)
Once nice and smooth whisk in the cheddar in small handfuls until soup is nice and cheesy and smooth. Allow to simmer for a few minutes while you fry up your panchetta. Check the soup for seasoning.
Serve soup with a sprinkle of panchetta and fresh ground pepper! A hearty winter meal!!!