It turns out thick, creamy and filling. It improves your mood from the first spoonful

Broccoli and cheese soup is amazing a filling, creamy and easy to prepare soupwhich will break the spell and allow you to smuggle a not-so-popular green vegetable into your diet. It adds some delicacy to the sharp and expressive cheddar cheese, making the dish perfectly balanced. Serve the soup with fresh bread and you will certainly no longer need to prepare a second course. This meal warms you up nicely, especially in autumn or winter. It is worth preparing a large pot and enjoying a ready dinner for two days.

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Ingredients:

• 800 ml of milk,
• 300 ml of chicken broth,
• 300 g sera cheddar,
• 100 ml whipping cream 36%,
• 100 g of wheat flour,
• head of broccoli,
• onion,
• 50 g of butter,
• garlic clove,
• 30 g of parmesan,
• 1/2 teaspoon of salt,
• 1/2 teaspoon of black pepper.

Additionally:

• cheddar for decoration,
• parsley for sprinkling.

How to do it:

1. Melt the butter in a pot over medium heat. Add finely chopped onion and fry until soft, about 4-5 minutes. Add the pressed garlic and flour. Fry everything for a minute, stirring constantly.

2. Slowly pour in the milk and then the chicken stock. Mix.

3. Clean the broccoli and divide it into very small florets. Add them to the soup and bring to a boil, stirring constantly. Reduce the heat and cook for another 6-8 minutes, stirring constantly.

4. Remove everything from the heat. Add the heavy cream, then the grated cheddar and Parmesan cheese. Stir until the cheeses melt.

5. Season everything to taste with salt and pepper.

6. Serve the broccoli and cheese soup warm, immediately after preparation, decorated with a spoon of grated cheddar and chopped parsley.

7. Store leftovers in the refrigerator, covered. Use within 2 days.

Source: Terazgotuje.pl