It's cold here in Indiana and has been cold for the last week. The wind chill has been in the negative digits and today we had a whopping high of 22 degrees. Last night, Bill went with me to pick up 18 chickens and 3 ducks from a couple that needed to find them a new home. I offered to take them, but didn't tell Bill about the ducks until we got there. Long story short, Bill didn't make a fuss over bringing home the ducks, so I thought I'd make him some homemade broccoli soup tonight as a peace offering. There is nothing like some warm soup to make the cold outside melt away. Even though this is homemade soup, and not out of a can, it is simple to make. Serve with a grilled cheese and it's a meal fit for a king!
I used my Pampered Chef Rockcrok Dutch Oven to make this soup. If you don't have one, you should consider adding this item to you kitchen collection. I had a party and got my for 60% off. It's amazing!
1 to 2 tablespoons melted butter
1 medium chopped onion
¼ cup melted butter
¼ cup flour
3 cups half-and-half cream
2 cups chicken stock
2 cups fresh/or thawed broccoli, chopped to the consistency you prefer for the soup
2 cans (10 3/4 oz) Campbell's Cheddar Cheese Soup
8 ounces grated sharp cheddar cheese
salt and pepper to taste
Saute the onion in 1 to 2 tablespoons of melted butter and set aside.
In your Rockcrok, or a large pot, whisk together the melted butter and flour over medium heat for about about 4 minutes.
Next, slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
Add the broccoli and onions. Let them simmer on medium heat for about 25 minutes until the broccoli is tender.
Add salt and pepper to taste and garnish with sharp cheddar cheese.