This soup begins with a cream base that can also be used to make other creamy soups.
1/3 Cup butter
1/3 Cup flour
4 Cups chicken broth (I sometimes add 2-4 more cups)
2 Cups half & half
Melt 1/3 Cup butter in large pot on med – high heat.
Once butter is melted, add 1/3 Cup flour. Here I allowed the butter to brown a bit but not a big deal. Stir the flour and butter together until it begins to bubble and breathe.
Add 4 Cups chicken broth to the flour mixture and stir until blended. Allow this to thicken on med-high heat, stirring often.
Continue to stir often so that lumps do not form or the mixture does not begin burning on the bottom. It takes about 15 minutes to thicken a bit. You don’t want batter but you do want it to be more than just a runny liquid.
Once it is slightly thick and bubbly, remove from heat and add 2 Cups half & half. Stir this together and allow to just sit at the back of the stove. (no heat)
The rest of the recipe:
1 stick of butter
2 cloves garlic – minced
1 small onion – chopped
2 ribs celery – chopped
2 carrots – chopped
1 head of cauliflower – chopped
1 head of broccoli – chopped
1 teaspooon worcestershire sauce
2 Cups shredded cheddar cheese
2 cloves garlic
minced (That is chopped but much smaller. Chop garlic and then keep hacking away at it until it is tiny.)
1 small onion, chopped
2 ribs celery, chopped
2 carrots, chopped
1 head of cauliflower, chopped and 1 head of broccoli, chopped (this broccoli was a lot smaller than the cauliflower, not a big deal though.)
In a large skillet, melt 1 stick of butter.
Once butter is melted, add the chopped garlic, onion, celery and carrots to the skillet to cook.
Allow this to cook until these vegetables are wilted and soft.
Add the chopped cauliflower and broccoli to the skillet.
Cook all the vegetables for 5 more minutes.
Add the cooked vegetables to the cream base that was set aside in your large pot.
Add 1 teaspoon worcestershire sauce.
Add salt. I put a little in the palm of my hand and dump. Maybe 1/2 – 1 teaspoon.
Add pepper. About 1/2 teaspoon also.
Stir this together and turn your heat back on to low.
Cover your pot and cook on low for 30 minutes, stirring occassionally to keep the soup from sticking to the bottom.
Shred 2 Cups sharp cheddar cheese. Here I had Monterey Cheddar so that is what I used.
After cooking the soup for 30 minutes, dump the cheese into the pot and stir.
Serve with oyster crackers and expect something really great.