 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 2/3 | tablespoons | butter | 1/4 | cup, sliced | Onion, chopped | 1 2/3 | tablespoons | Almond Flour | 1 | cup | organic half and half | 2/3 | can (11 oz), prepared | Soup, stockpot, canned, prepared with equal volume water, commercial | 1 2/3 | cups | Soup, stock, chicken, home-prepared | 1/4 | bunch | broccoli, florets only | 1/3 | medium | Carrots | 1/3 | cup, melted | shredded cheddar cheese |
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Steps
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Sequence
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Step
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| | 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. |
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