Broccoli Cheese Soup
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This recipe for broccoli cheese soup is super simple, cooks quickly and freezes beautifully for future meals.
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INGREDIENTS
- Unsalted butter - Onion - Garlic - Broccoli - Chicken stock - Kosher salt - Freshly ground black pepper - Nutmeg - Cheddar cheese
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Melt the butter over medium heat in a large heavy bottomed pot or dutch oven. Add the onion and saute 3-4 mins. Add the garlic and continue cooking for an additional 2 mins.
INSTRUCTIONS
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Add the broccoli, stock, salt and pepper. Reduce the heat to low. Stir well, cover, and cook for 20 mins or until the broccoli is tender.
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Remove from the heat and puree with an immersion blender until very smooth. Return to low heat and stir in the nutmeg and the cheese.
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Season with salt and pepper to taste and serve with additional grated cheese sprinkled over the top for garnish.
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The soup can be stored in the refrigerator for up to 3 days or frozen for 3 months.
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