Broccoli Cheese Chowder

Name: Broccoli Cheese Chowder
Ingredients: 1 medium head broccoli; 1 large potato, peeled & cubed; 1 large onion, chopped; 2 tablespoons butter; 2 chicken bouillon cubes; 1 teaspoon cumin; 2 tablespoons flour; 3/4 cup half-and-half; 1 1/2 cups sharp cheddar cheese, grated; salt and pepper

10 ingredients

12 steps

Ingredients

1 medium head broccoli
1 large potato, peeled & cubed
1 large onion, chopped
2 tablespoons butter
2 chicken bouillon cubes
1 teaspoon cumin
2 tablespoons flour
3/4 cup half-and-half
1 1/2 cups sharp cheddar cheese, grated
salt and pepper

Directions

1

Remove florets from broccoli head.
2

Cook florets in 4 cups water for 4 minutes, drain the florets, reserving the cooking water. Set florets aside for later. Chop broccoli stalk into small cubes.
3

Melt butter in a large heavy saucepan.
4

Add potatoes, onions and broccoli stalk, and saute for 10 minutes or until onion is soft.
5

Add cumin and flour and cook for 1 minute, stirring constantly.
6

Add 3 cups of the reserved floret cooking water and the bouillon cubes, and simmer for 20 minutes, stirring occasionally until broccoli stalks are tender.
7

Stir in cream and cheese.
8

Season with salt and pepper.
9

Puree the soup in a blender until smooth ( Be Careful if doing this while HOT).
10

Add the florets to the blender and pulse once, (this give the soup a nice green florety colour without totally destroying the florets).
11

Taste and season again if necessary.
12

Heat through before serving.