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Ingredients
1 1/2 Pounds broccoli, chopped
1 Quart chicken stock
1/4 Pound butter
1/2 Onion, chopped
1 Bay leaf
3/4 Teaspoon salt
3/4 Teaspoon white pepper
1/4 Teaspoon onion salt
1/4 Teaspoon garlic salt
Pinch basil
Pinch sage
Pinch thyme
Dash Tabasco sauce
2 Cups milk
1/2 Cup cream
1 Cup buttermilk
7 Tablespoons flour
1 1/2 Cups cheddar cheese, shredded
1/4 Pound butter, melted
Instructions
Chop broccoli in a food processor or by hand. In a large pot, bring stock to a boil. Add broccoli and simmer until almost done. Saut� onions in 2 tablespoons of butter (or bacon drippings!). Add onions and seasonings to stock. Simmer until vegetables are tender. Warm the milk, cream, and buttermilk. Melt remaining 6 tablespoons of butter, in a large saucepan over low heat. When the butter is bubbling, add flour and whisk constantly for 1 to 2 minutes. Add warmed liquids and stir until mixture is thickened. Stir in cheddar cheese, until cheese melts. Gradually add thickened liquids to stock and stir. Soup should be very hot, but not boiling. Remove bay leaf. Turn off heat and stir in melted butter. Serve or refrigerate overnight and serve cold.