Categories: Soup

Ingredients

• 1 medium Onion, diced
• 1 medium Carrot, shredded
• 1 stalk Celery, diced
• 2 cloves Garlic, minced
• 1 stick (1/2 C) butter, salted
• 1/3 C flour
• 2 C whole milk or 1 C whole milk & 1 C heavy cream
• 2 C chicken stock or broth (can add 1 more C if desired)
• 2 whole Bay Leaves
• 1 T dry Tarragon or 3 T fresh
• 1/4 tsp Nutmeg
• 1/8 tsp each Salt & Pepper, add more later to taste
• 5 C fresh Broccoli, finely chopped
• 12 oz Gruyere, shredded (can use 6 oz smoked Gruyere and 6 oz regular Gruyere)
• 8 oz Extra Sharp Cheddar, shredded

Directions

1. Melt butter in a large stockpot over medium heat. Add onion, carrot and celery and sauté for 10 minutes until onions and celery are translucent. Add in minced garlic and continue to cook for another minute.

2. Whisk the flour into the onions and butter and cook for 4-5 minutes.

3. Whisk in the cream.

4. Add chicken stock, bay leaves, tarragon, nutmeg and salt and pepper to the stockpot.

5. Simmer for 20 minutes over medium-low heat.

6. Add broccoli and continue to simmer for 20-25 minutes.

7. Remove bay leaves from the pot. Stir in shredded cheeses one handful at a time until completely melted.

Email to a friend | Print this recipe | Back