I received this recipe originally from a Chef at a local winery in their monthly newsletter. I carried it around for years saying one day I would try it. When I finally did, I couldn't believe I waited so long. It's amazing and so simple. I made a couple changes to suit me. But the base is incredible and can be used to make other soups like a crab and corn chowder with some minor changes. It's just that flavorful.It can also be lightened up for lower calories.And, make it in large batches, it freezes beautifully.
1Combine onion, celery, carrot and boullion/water combo. Bring to a boil. Reduce heat and simmer 10 minutes or until vegetables are tender. (Fast & easy tip, Trader Joes and most grocery stores sell a mirapoix mix already chopped and ready to dump in the pot).
2In small pan, melt the butter and whisk in the flour and cook for 3 to 4 minutes. Whisk butter/flour mixture into the veggies and chicken stock. Cook for 5 minutes or until thickened and bubbly.
3Whisk in the cream, cheese, cayenne pepper and nutmet. Continue cooking until the cream is heated through and the cheese is melted. Add the broccoli and season to taste with salt and pepper.
4Serve with crusty bread OR hollow out a hard round bread and serve it in there. Yum!
5I like the big pieces of broccoli in mine for texture but some might want to puree it for a creamier soup.