Cream of Broccoli & Cheddar Soup  

Inspired by a visit to Haymarket Boston, where I scored a pile of fresh broccoli, cheap; this recipe is easy & done in the Crock Pot®.  It does take 8 – 10 hours to finish, but it takes no more than 1 hour to get the ingredients prepped & into the Crock Pot®.  So gather the ingredients, get them into the Crock Pot® and forget about it for a while. You’ll be glad you did!

INGREDIENTS

1 lb. Broccoli (@ 1large or 2 small heads)

¼ cup butter (salted or unsalted)

½ onion

¼ cup all-purpose flour

1 quart vegetable stock

2 cups whole milk

8oz cheddar cheese, grated

Salt & pepper to taste

Bread of choice

METHOD

Pour vegetable stock, milk and butter into the Crock Pot®. Turn Crock Pot® on High setting and cover. 

Chop onion, add to Crock Pot® and stir. Cut broccoli into bite-sized pieces. Put a few pieces of cut broccoli aside for garnish. Add flour to broccoli and toss to coat. Put broccoli and flour mixture into Crock Pot®. Put a pinch of grated cheese aside for garnish.

Add grated cheddar cheese to mixture in Crock Pot® and stir. Add salt & pepper, to taste. 

Cover and cook on High setting for 4 hours, Low setting for 6 hours.

Turn off Crock Pot®, remove pot from heating element and cool for about 4 hours.  

Puree in mixture in a blender or food processor. Garnish, serve with bread & enjoy!

Note: Once pureed, this soup can be enjoyed at any temperature.