NUTRITION/RECIPE
Broccoli Cheddar Soup
Serves: 8
INGREDIENTS
2 tablespoons olive oil
1/4 cup melted butter
1/2 onion, chopped
2 cloves chopped garlic
1/4 cup flour
2 cups half-and-half
1 teaspoon of nutmeg
2 cups chicken stock
1 bag Eat Smart mixed vegetables chopped
coarsely
2 ½-3 cups shredded sharp cheddar cheese
Salt and pepper to taste
2-3 bay leaves
INSTRUCTIONS
1. Melt butter with olive oil in a large sauce
pot over medium-high heat
2. Sauté onion in the butter and oil for about
5 minutes or until translucent.
3. Add garlic and sauté for another 2 minutes on medium heat.
4. Whisk in flour and cook for about 3 to 4
minutes until it loses it’s granular texture
and resembles paste (Note: add 1 to 2
tablespoons of milk if necessary to keep
the flour from burning).
5. Gradually pour half-and-half into flour
mixture while whisking constantly to
avoid clumps.
6. Add nutmeg and let mixture simmer for
3 to 4 minutes on medium-low heat. Stir
chicken stock into mixture (béchamel).
7. Bring mixture to a simmer, and cook for
about 20 minutes or until flour taste is
gone and mixture has thickened.
8. Add vegetable mixture and bay leaves
and simmer for another 20 minutes or
until vegetables are tender.
9. Stir in cheddar cheese into vegetable
mixture until cheese melts.
10. Season with salt and pepper to taste.
Raven A. Davis is a foodie, avid cook and
professional baker. She has catered cakes and
desserts for special events and weddings for over 10
years. She enjoys the spirit of fellowship that good
food can create, as well as the care it conveys.
~TIPS~
This soup is more-so a technique than a recipe so don’t get overwhelmed. Not cheesy
enough? Add more cheddar or add Velveeta.
Don’t serve soup with the bay leaves. Leave
them in the pot, instead.
21 | JANUARY/FEBRUARY 2014 AFIYA MAGAZINE