RECIPE OF THE MONTH: Broccoli Cheese Soup

We are excited to announce that beginning this month, longtime cook Edwinna Ferguson, will provide our monthly recipe. Edwinna has worked at BGCC since 2014 and has 30+ years of experience in the food industry. She will now share some of her children’s center meal recipes with you.

Kitchen Gear

  • Blendtec Blender
  • Calphalon Cookware Set
  • The Recipe Critic Measuring Cups

Ingredients

  • 1 tablespoon melted butter
  • 1/2 medium chopped onion
  • 1/4 cup melted butter
  • 1/4 cup flour
  • 2 cups half-and-half cream
  • 2 cups chicken stock (or vegetable stock)
  • 1/2 lb fresh broccoli (about 1 cup)
  • 1 cup carrot julienned
  • 1/4 teaspoon nutmeg
  • 8 ounces grated sharp cheddar cheese
  • salt and pepper to taste

Instructions

  1. Sauté the onion in 1 tablespoon of melted butter and set aside. In a large pot, whisk together the melted butter and flour over medium heat for about 3-4 minutes.
  2. Slowly whisk in the half-and-half and chicken stock. Let it simmer for about 20 minutes.
  3. Add the broccoli, carrots, and onions. Let them simmer on medium-low for about 25 minutes until the broccoli and carrots are tender.
  4. Add nutmeg, salt and pepper, and sharp cheddar cheese. Let the cheese melt and then serve. Puree the soup for a smoother version.

BGCC Cook

Edwinna Ferguson