2 sticks butter
1 cup whole wheat flour
2 32 oz. boxes of chicken broth
1 cup diced onions
1 cup diced celery
1 large bunch fresh broccoli (chopped & par boiled)
4 cups shredded cheddar cheese
1 pint heavy cream
Melt butter in soup pot.
Saute onions and celery until tender.
Add whole wheat flour to make a rue.
Add par-boiled broccoli and chicken broth. Simmer; stir often until veggies are tender. Reduce heat and add cheese to taste. Cook until cheese is melted and add heavy cream. Season with pepper and cook until everything is heated together.
Note from Paula: I doubled the recipe for our family. This is wonderful soup was pictured in my pumpkin soup bowl. If you missed my post on the pumpkin soup bowl check under bread posts! It is a yummy soup!
would cornstarch work instead of whole wheat flour?
ReplyDeleteI suppose you could use corn starch but I think flour will add to the flavor as well as thicken the soup. You could also use a bean flour to thicken the soup. I would recommend white (navy) bean flour as it won't alter the color of your soup. Bean flours are great to add to soups to thicken and add protein to the soup!
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