- Servings: 15 - 16 servings
Ingredients:
| ⅔ cup | Butter |
| ½ cup | Chopped Onion |
| 2 | Large Cloves Garlic, minced |
| 5 cups | Chicken Broth |
| 4 stalks | Celery, finely chopped |
| 4– 5 | Carrots, finely chopped |
| 3 lbs | Broccoli, cut into flowerets |
| ½ cup | All-purpose Flour |
| ¼ tsp | Salt |
| 2 cups | Heavy Cream |
| 1 cup | Milk |
| 2 tsp | Ground Nutmeg |
| 8 oz | Sharp Cheddar Cheese, shredded |
Directions:
In a saucepan melt 2 tablespoons of the butter over medium heat. Add onion and garlic; saute until tender. Add chicken broth, celery, and carrots to saucepan. Bring to a boil. Reduce heat and simmer until carrots are tender. Add broccoli; simmer 10 to 15 minutes more.
Meanwhile, in another saucepan melt the remaining butter. Whisk in flour and salt until smooth. Cook over medium heat, whisking constantly until mixtures bubbles. Gradually whisk in cream and milk, whisking constantly over medium heat until mixture comes to a boil and thickens. Stir in the nutmeg. Remove saucepan from heat; add cheese, whisking until cheese melts.
Pour cheese mixture into broccoli mixture, stirring until combined; heat through.
Helpful Tips:
This recipe is easy to adjust for a lighter version. Simply, replace cream for milk, cheese for reduce fat cheese and butter with margarine.
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