I am so angry right now! I had all of the photos taken from when I made the soup, yet when I went to upload and edit, they were GONE! So all I have is a picture of the soup made and presented. AGH! How frustrating.
Since this really is rather easy to make, I will walk you through it. :) :)
Ingredients you need:
- 1 onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, finely diced
- 1 package baby broccoli flowerets, frozen (I use Birds Eye brand)
- Jarlsberg, Gruyere, and Cheddar cheeses (almost a cup shredded of each)
- 3 cans chicken broth (abt. 5-6 cups)
- 2 cups milk
- 1/2 cup flour
- salt and pepper
In a soup pot, heat 2 Tbsp butter and a little olive oil. Toss in the onion, garlic, and celery when it's hot. Sautee until the celery is tender and onion is translucent.
Pour in the chicken stock. Bring to a boil and then cover and cook for 10 minutes. Add broccoli. Cover and cook another 10 minutes.
While the broccoli is cooking, put the 2 cups milk and 1/2 cup flour in a bowl. Whisk until there aren't any more lumps.
When the 10 minutes are up, stir the soup while pouring the milk in. This will keep lumps from forming. Stir over medium high heat and soup will begin to thicken. Add the cheese. Stir til melted.
Season with salt, pepper, and a dash of nutmeg.
Serve with salad, or rolls.