This is actually a recipe of my own creation. We had some extra fresh broccoli and I wanted to use it up before it went bad. I find the Dairy Delicious products can work well in many different recipes. The other vegetables add body to the soup and depth of flavor.
¼ large onion, chopped ½ cup celery, chopped ½ cup shredded carrot 3 cups chopped broccoli (a large crown with some tender stalk) 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 ½ cups low-sodium chicken stock Bay leaf 1 tablespoon fresh thyme ½ teaspoon black pepper 1 cup Dairy Delicious milk 2 tablespoons flour ½ cup Coffee Rich 1/8 teaspoon freshly grated nutmeg 1 container Dairy Delicious cheddar cheese sauce
Heat butter and olive oil in a large soup pot or Dutch oven. Add onion, celery, carrot and broccoli to the pot as you chop them. Stir to coat with oil and sauté about 5 minutes, until broccoli turns a bright green.
Add chicken stock, bay leaf, thyme and pepper. Cover and bring to a boil. In a small bowl, whisk together about ½ cup milk and flour until smooth. Add to pot, stirring as it thickens. Add remainder of milk and Coffee Rich. Simmer for about 10 minutes, or until broccoli is just tender.
Ladle most of soup into a blender or use a stick blender and puree until smooth. Stir in nutmeg and cheddar cheese sauce. Makes 4 servings.