Name: Broccoli and Cheddar Soup
Yield: 4 servings
Ingredients: 1/4 cup melted butter; 1/2 medium chopped onion; 1/4 cup flour; 2 cups half-and-half cream; 2 cups chicken stock or broth; 4 tablespoons butter; 2-3 cloves garlic minced; 4 tablespoons flour; 2 cups low sodium chicken or vegetable stock; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 1/2 cups Borden Milk (2%)

DinnerServes 4

Instructions

In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.

Stir in the flour and cook for another minute. Slowly pour in the half and half cream, stirring continuously until combined. Then add the chicken stock or broth and bring to a simmer. Simmer for 10 minutes until slightly thickened.

Add the butter to a large pot over medium heat. Once melted, add in the garlic, thyme, and sauté for about one minute until fragrant. Whisk in the flour until combined then slowly pour in the chicken stock or vegetable stock while whisking continuously until smooth. Bring to a simmer then stir in salt, pepper and borden milk (2%).

Simmer for 15 minutes until thickened then add in broccoli florets and cook for an additional 5 minutes until tender crisp.

Finally, stir in shredded cheese of your choice (cheddar works great) until melted then serve warm with crusty bread on the side! Enjoy!

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Ingredients

1/4 cup melted butter
1/2 medium chopped onion
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock or broth
4 tablespoons butter
2-3 cloves garlic minced
4 tablespoons flour
2 cups low sodium chicken or vegetable stock
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups Borden Milk (2%)