 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 3/4 | tablespoon | butter | 1/2 | slice, large (1/4" thick) | Onion, chopped | 3/4 | tablespoon | Almond Flour | 1/2 | cup | organic half and half | 1/3 | can (11 oz), prepared | Soup, stockpot, canned, prepared with equal volume water, commercial | 3/4 | cup | Soup, stock, chicken, home-prepared | 1/2 | stalk | broccoli, florets only | 1 1/2 | strips large (3" long) | Carrots | 1/3 | cup, diced | shredded cheddar cheese |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | irections
Melt butter in a large pot over medium-high heat, and sauté onion until soft, about 3 minutes. Add additional butter and flour, whisking for 3-5 minutes to create a roux. Whisk while adding the half-and-half and chicken stock. Simmer for 20 minutes.
Stir in the broccoli florets and grated carrot. Add salt, pepper and nutmeg. Simmer over low heat for 30-35 minutes.
Remove soup from heat and pulse with an immersion blender until smooth. Or, puree the soup in batches in a food processor until smooth, adding mixture back to the pot.
Return pot to low heat and stir in cheddar cheese. Simmer for 10 minutes, and serve. |
|
