Vegetarian Broccoli Cheddar Soup

broccoli_cheddar_soup

Ingredients:
  2tbsp + 1.5oz (~3tbsp) butter
  1.5oz (~1/3 cup) flour
  2 medium shallots [1]
  6 cups vegetable stock [2]
  1 cup milk
  8oz heavy cream
  8oz yellow cheddar, shredded [3]
  2 heads of Broccoli, chopped and tough skin removed from the stalk
  1 large carrot cut into matchsticks

Directions:
  Cook the shallots in butter until soft and set aside
  Make a roux of the butter and flour, keeping it moving until slightly darkened and smelling of pie crust
  Add the cold stock, whisking as you add
  Add the milk and continue to stir until at a simmer
  Add the broccoli and shallots, putting about one head worth of small florets to the side for later
  Simmer until broccoli stems are tender and then puree with an immersion blender
  Add broccoli florets and carrots and simmer until tender
  Remove from heat and stir in the chedder first, then the cream
  Salt and pepper to taste
  Serve with warm crusty bread

1: An onion is fine
2: I use Mark Bittman's Roasted Vegetable Stock http://query.nytimes.com/gst/fullpage.html?res=9405E7DD133FF934A15754C0A9639C8B63&sec=&spon=&pagewanted=2
3: Lean sharp over mild, I like a softer 2yr for this soup 

This recipe is delicious. Thank you for sharing!