Ok this is going to be a quick one. I made a lot of soup! over a gallon for the 3 people that live in my house. after I made It I split it in 1/3's and froze 2/3rds of it. I am all about making stuff once and enjoying it multiple times. sooo Here is the recipe I made it's mathed out to make 16 portions so you can always tone it down by making a half or quarter batch.
2 medium onion, chopped
1 cup melted butter
1 cup flour
8 cups half-and-half
8 cups chicken stock or bouillon
2 pounds fresh broccoli
4 cups carrots, julienned
salt and pepper, to taste
1 teaspoon nutmeg
32 ounces grated sharp cheddar cheese
the procedure of this recipe is gonna fly by! but it's soup, Soup is easy!
Take that first bit of butter and heat it in a pan(or the pot you're gonna make the soup in )
Add The onions and sweat them down with a touch of salt
Add the flour into the butter onion mixtureand stir , you're making a roux to thicken the soup cook this for a few minutes while you stir it
it'll look pasty This is a light or Blonde roux it a long with the pureed broccoli and cream will be responsible for the mouth feel of the soup and the Fluidity
Add the half and half ( or half cream and half 1% milk like i did) depending on how rich you like your soup you can use just milk or all cream or any variation of dairy you also add the stock at this point. (I used Smoked Turkey stock
Bring the soup to a simmer so the roux can start thickening it , and after about 20 mins add the Carrots( the recipe calls for juliennes but I just cut them into simple uniform shapes there is no point in nice knife cuts when you just puree it all!)
after the carrots have cooked for about 20 mins add the broccoli ( we got a sweet deal at cash and carry 1.97 for 2# of all ready chopped broccoli) I added 3#'s of Broccoli because I like my soup super broccoliy
Cook another 5- 15 minutes depending on how large your broccoli is cut
Next you can use a blender to blend the soup in batches , or use an immersion or stick blender if you have one. ( you should get one they are pretty cheap and awesome... plus no cleaning a huge blender or Spraying hot soup everywhere!) there was a guy in my class at Culinary school who had a mishap with a blender and a bunch of tomatoes , that ended up with him having tomato juice all over half the kitchen
Don't be a Mark, get a stick blender (name changed for liability reasons)
add all that Tasty cheese in there! I used a pound of colby jack and a pound of an all ready shredded 4 cheese blend because we had it in the fridge.
After the Cheese has melted, Taste the soup and season it.
Eat the soup ! dip bread in it, or a grilled cheese or Eat it Out of a bread bowl