Is that Spring we feel?1?!?!

One can only hope that the weather begins to warm. With the pandemic, and cold keeping us shut in, it has been a difficult winter in deed. Before the Spring warmth begins to truly take affect, we still have some chilly days ahead. We whipped a another classic that gives us bright spring colors in a hearty and delicious soup. We are talking about the one and only Broccoli Cheddar Soup.

What you Need:

1/4 cup of butter

1/4 cup of flour

1/4 of onion small dice

1/4 cup of celery small dice

1 1/2 cup Milk

1 cups of Veggie Stock

1/2 ib of broccoli chopped into small pieces

2 small potatoes small dice

1 cup of match stick carrots

4 oz medium cheddar grated

4 oz mild cheddar grated

Salt and Pepper

Let's Do It

First we want to combine butter, onions in large pot to begin to simmer. We want the butter to start melting and the onions to turn translucent in color. Then add the celery let that get happy! Now it's time ti start the blonde roux. A blonde roux is a mixture of butter and flour, but we want it to be light in color. That keeps the soup light in color but the right consistency.

Once the roux has come together we slowly begin to add in the milk. Stirring constantly to keep lumps from developing. After the milk is added we add the potatoes and stock. Let that similar for 15 minutes, stirring occasionally as the soup thickens. Once the liquid moisture is smooth and the desired thickness, add the veggies. Carrots and broccoli only need a few minutes to combine. After everything is combined, reduce heat to low and add in your cheeses. And there you have the beautiful, delicious soup! Buen Provecho.