Simple and delicious. This soup takes very little time and has so much flavor it’s ridiculous how easy it is to make.
- 4 Tbs Butter
- 3 Pieces of Minced Garlic
- 1/2 Cup Chopped Onions
- Fresh Cracked Pepper
- 1/4 cup of Flour
- 1 Cup Wisconsin White Cheddar
- 8 Cups Broccoli Florets
- 1 Tsp Better Than Bouillon No Chicken Base
- Salt to taste
Add a Tbs of Salt to 8 Cups of rapidly boiling water. Add the Broccoli Florets and boil until the Broccoli is just easily peirceable.
In a sauce pan melt the butter. Add Minced Garlic, Chopped Onions, and a couple twists of Fresh Cracked Pepper. Fry for a few minutes until the Onions have become soft and limp. Stir in the Flour to make a roux. Add the Wisconsin White Cheddar on top of the roux. Once melted stir.
Add Broccoli to Blender and fill half-way with the water you boiled the Broccoli in. Pulsate until well blended where chunks are left but not predominate. In another Pot combine the roux and pureed Broccoli and stir until smooth. Add more seasoning to taste. A dash of lemon helps this dish separate the many flavors. Enjoy!