Broccoli and cheese soup

Vegetables are a much needed nutritional complement in any diet and however, foods that are less like people in general and children in particular. Why the mothers of all time have been inventing ways to disguise the vegetables at lunch, and were thus born dishes such as spinach bechamel, the asparagus pudding or Swiss chard pie. Here we teach you how to make one of these dishes: broccoli and cheese soup.

Option 1: broccoli and cheese soup

Ingredients:

• ½ medium onion
• ¼ Cup softened butter
• ¼ Cup flour
• 2 cups of liquid cream
• 2 cups chicken stock or broth
• 225 g of fresh broccoli
• 1 cup carrot
• Salt
• Pepper
• ¼ teaspoon nutmeg (optional)
• 225 g of grated cheddar cheese

Procedure:

• Melt a little butter in a small frying pan and sauté the chopped onion. Cook until it is translucent and remove the Pan from the heat.
• Melt the rest of the butter in a pan high. Heat until the butter begins to "sizzling", with care of not burning.
• Add the flour gradually while constantly beaten with a rod. Heat without stirring until the mixture acquires a golden color.
• Add the cream, milk and chicken broth. Continue stirring until the mixture is fully integrated.
• Boil the liquid to simmer for 20 minutes while the boil at any time.
• Chop fine the onion and broccoli and cut the carrots into julienne strips.
• Add the broccoli, onion and carrots into the soup and stir well. Simmer for about 25 minutes, until that tender without breaking the boil.
• Remove the Pan from the fire when the soup is thick.
• Add salt and pepper to taste and stir well.
• Put the soup in a blender jar or in a blender and beat until it is uniform. When no longer be chunks of vegetables, return the soup to the pot and heat over medium heat.
• Add the grated cheese into the hot soup, stir to mix well and wait until it melts completely. When the cheese is melted and the flavors have blended, remove from heat and serve.

Option 2: homemade broccoli and cheddar cheese soup

Ingredients:

• 1/2 cup butter large
• 1 large onion, chopped
• ½ Cup flour
• 3 cups chicken broth
• 3 cups milk
• 2 teaspoons Sage
• 2 cups of shredded cheddar cheese
• 1 head of broccoli
• 2 carrots

Procedure:

• Clean and chop the carrots and broccoli into very small pieces.
• Bring to a boil a large water pot. Add the broccoli and carrots and boil them for 2 to 3 minutes. Drain and reserve.
• In another saucepan, sauté butter and onion over medium heat, until the onion is translucent.
• Add the flour and cook without stirring until the mixture begins to bubble.
• Pour the chicken broth, milk and let that mixture go cooking over medium heat until it thickens.
• Add the Sage and beat until everything is integrated and the mixture is homogeneous.
• Add cheese, broccoli and carrots and beat well.
• Simmer 20 minutes until broccoli is tender.

Option 3: cream of broccoli with cheese

Ingredients:

• 1 broccoli
• 1 l milk
• 2 tablespoons corn starch
• ¼ kg of fresh cheese
• ½ Onion
• 250 g butter
• 2 tablespoons of chicken broth

Procedure:

• Cut broccoli into pieces and put it in a saucepan with boiling water. Boil it until soft and drain.
• With mixer, beat broccoli until cream thickens.
• In a separate pan, put the butter, the very onion and beaten broccoli. Mix well.
• Dissolve the cornstarch in a glass of milk and stir well. Add the cornstarch mixture and milk and the rest of the milk to the pot stirring slowly.
• Let it thicken and Add diced fresh cheese cream before serving.

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