Broccoli Soup

With the weather cooling down significantly over here, soup is something I feel like cooking a lot lately. Before coming here, I didn't really cook much soup because, well, LA doesn't have much soup-worthy weather, in my opinion :) The other day it was extra cold and rainy. Double motivation to make soup! I looked in my fridge and had 2 heads of broccoli so I googled broccoli soup. Pioneer Woman's recipe came up and since I love all of the recipes I've made of hers in the past, I chose her recipe. And it was sooo yummy!! I am posting it here for you to all enjoy! Even those of you who are still having 80-90 degree weather days!

Pioneer Woman's Broccoli Soup

Ingredients

• 1 whole Onion, Diced
• 1 stick 1/2 Cup Butter
• 1/3 cup Flour
• 4 cups Whole Milk
• 2 cups Half-and-half
• 4 heads Broccoli Cut Into Florets
• 1 pinch Nutmeg
• 3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
• Small Dash Of Salt (more If Needed)
• Freshly Ground Black Pepper
• Chicken Broth If Needed For Thinning

Preparation Instructions

1. Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
2. Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
3. Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)

PS-Photo and recipe directly from Pioneer Woman's website, on this post!