Broccoli Cheese Soup2 bunches of organic broccoli, trimmed to 1" pieces
1 onion, diced
1 clove garlic, minced
4 Tbls butter
1 can chicken or vegetable stock
1/2 cup pureed squash
1 block cheddar cheese, shredded*
1/2 cup mozzarella, shredded
1 1/2 cups half & half
2 Tbls flour
3/4 tsp pepper
1/2 tsp salt
1 splash of worchestershire sauce
In a sauce pan, melt butter and add onions, garlic, salt and pepper and cook over medium heat for 3-5 minutes. Add chicken stock and squash and bring to a bowl. Add broccoli and cover to simmer for 5 minutes. In a small bowl or cup add the flour and 1/2 cup of the half & half and whisk until smooth. Add flour mixture to the soup, stirring to prevent clumps. Add cheese and worchestershire sauce and continue to cook for another 5 minutes. Serve with additional shredded cheddar cheese if desired.
*I recommend using a block of cheese since the pre-shredded has a powdery coating which can prevent smooth melting for this soup.