Broccoli Cheddar Soup
Fall into fall with a warm bowl of soup. My favorite this time of year is a creamy broccoli cheddar. It's easy, and the flavor pay-off? Huge. To begin, melt 3 tablespoons of butter in a large stockpot over medium-high heat. Throw in 2 pounds of broccoli, chopped into bite-size pieces, and pour in chicken stock until all ingredients are submerged. Bring to a boil. When the broccoli is tender, reduce the heat and stir in 1/2 a pound of grated extra sharp cheddar cheese one cup at a time. While the cheese melts, whisk 3 tablespoons of butter with 3 tablespoons of flour to create a roux on the side. Pour the roux and 1 cup of heavy cream into the stockpot and stir occasionally to thicken. Add salt and pepper to taste. This recipe serves six.