Categories: Soup, broccoli

Ingredients

• 2 cups Broccoli (cut small)
• 2 cloves Garlic (minced)
• 2 cups Chicken broth
• 1/4 tsp dry mustard
• 1/4 tsp paprika
• Salt and pepper to taste
• 1 cup milk/half and half
• 2 cups Cheddar cheese

Directions

1. In a large pot over medium heat, saute garlic for one minute, until fragrant.

2. Add the chicken broth, carrots and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli and carrots are tender.

3. Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup, simmer and stir until it melts fully, then repeat 1/2 cup at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts.

4. Temper the milk with some of the hot liquid

5. And return to pot. Low heat to warm through

6. This is not a thick soup but tastes great.

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