Bone Suckin’ Cheddar Broccoli Soup
By :
Nancy Blalock |
| On : | Category :
Appetizer, Bone Suckin' Chicken Seasoning & Rub, Dinner, Lunch, Soup, Stove, Vegetables
- 2 tbsp Bone Suckin’® Chicken Seasoning & Rub
- 10 tbsp Butter plus 2 Tbsp
- 1 Onion diced
- 1/2 cup Flour
- 4 cups Half and Half
- 4 cups Chicken Stock
- 1 lb Broccoli Florets chopped
- 2` cups Carrots diced
- 16 oz Cheddar Cheese shredded
- Sea Salt and Pepper
In a small pot, sauté an onion in 2 Tbsp. of butter and set aside. In a large pot, melt 1/2 cup of butter. Whisk flour and Bone Suckin’® Chicken Seasoning & Rub into butter over medium heat for 5 minutes.
Pour the half and half into the mixture and stir vigorously, blending the half and half, Bone Suckin’® Chicken Seasoning & Rub, flour and butter.
Add the chicken stock, stir and let simmer over low heat for 20 minutes. Add the broccoli, carrots and onions and continue cooking over low heat for 25 minutes.
Carefully puree soup in a blender, in batches. (Only fill the blender up half way with hot soup and cover the lid with a towel to protect hands.) This is optional; however it makes for a creamier soup to puree at least half of the soup.
Keep heating the soup on a low heat and add cheese. Cook for an additional 20 minutes and stir often to prevent scorching. Another option is to, at this point, heat the soup in a double boiler to prevent any scorching. Serve warm. Enjoy!
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