Ingredients
- 1 onion finely chopped
- 1 tablespoon butter
- 3 tablespoon extra virgin olive oil
- 1 cup heavy cream
- 1 cup cold water
- 1/4 cup corn starch
- 3 cups chicken stock
- 3 cups broccoli florets
- 1 large carrot, diced
- 2 1/2 cups old cheddar
- 2 bay leaves
- a pinch freshly grated nutmeg
- salt and pepper to taste
Heat butter and oil over medium heat. Add onion and garlic and cook for 4 minutes. Slowly add heavy cream and the cornstarch dissolved in 1 cup cold water.
Add bay leaves and nutmeg, mix and cook for 5 minutes until it thickens a bit. Mix in 3 cups chicken stock, carrot and broccoli. Reduce temperature to low and let simmer until carrot and broccoli are tender, about 20 minutes.
Discard bay leaves and puree in a blender until smooth. Return to the pot and add Cheddar cheese. Whisk in until completely melted. Season with salt and pepper.
Serve hot with croutons.
Comments
Post a Comment