Sunday, March 20, 2011

Sunday Dinner

Broccoli Cheese Soup

¼ cup butter
1 cup chopped onion
½ teaspoon minced garlic
3 tablespoons unbleached all purpose flour
2 ½ cups chicken broth
2 cups almond milk, unsweetened (or half and half)
1 (32-ounce) package frozen broccoli florets, chopped
1 cup matchstick carrots, chopped
¾ teaspoon salt
¼ teaspoon ground white pepper
1/8 teaspoon dried thyme 
3 cups shredded Cheddar cheese (plus more for garnish)
1/4 cup Parmesan cheese 

In a large dutch oven, melt butter over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for 3 minutes. Add flour and cook for 2 minutes stirring constantly. Whisk in chicken broth and almond milk, whisking constantly. Stir in broccoli, carrots, salt, pepper and thyme. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Add cheese, stirring until smooth. Serve immediately.


Mama Drama Times Two said...

Oh my...that sounds really good. We recently tried almond milk - yummmm..but didn't think about using it in cooking..."B" drinks it like dessert!

Last Mom said...

Yum!!! I have never had almond milk. I recently saw a recipe for it simmered in a crockpot with saffron as a desert drink. I am going to try the soup sometime! Love broc. cheese soups!

Trauma Mama said...

Make sure to use unsweetened almond milk or it will be a very sweet soup.