Broccoli & Cheese Soup In Homemade Bread Bowls

Ingredients

• 5-6 cups fresh broccoli florets
• 2 large carrots, shredded
• 1 large onion, chopped fine
• 3/4 cup unsalted butter, divided
• 1/2 cup all purpose flour
• 2 cups half and half
• 2 cups 2% milk
• 4 cups good Chicken Stock
• 4 cups freshly grated Sharp Cheddar Cheese
• sea salt
• black pepper

Instructions

1. Cook your broccoli florets in a large stock pot in salted water for 5 minutes.
2. Drain and set aside.
3. In the pot, melt 1/4 cup of butter and saute the onion and carrots, stirring until soft about 3 minutes.
4. Remove the carrots and onion from the pan, place in a bowl and set aside.
5. Melt the remaining 1/2 cup of butter in the pot on a medium/low heat.
6. Add the flour and mix together until incorporated.
7. Slowly add the half and half, and the milk, while whisking together.
8. When it becomes slightly thickened, add the chicken stock and whisk to combine.
9. Turn the heat to low, cover, and simmer for 15 to 20 minutes.
10. Add the broccoli florets, carrots and onions, give it a good stir, cover and simmer 20 more minutes.
11. Add 3 cups of the Cheddar Cheese and season well with the sea salt and pepper. I use about 2 1/2 tsp. of salt and 1/4 - 1/2 tsp. black pepper, but start out with a little and keep tasting until you get it the way you want- you can't take out salt but you can always add more:)
12. Top with remaining grated Cheddar Cheese and serve warm in Bread Bowls or with Crusty Bread.
13. Serves 8 generously.
14. You can find the simple and delicious recipe for Homemade Bread Bowls at Chef In Training