Enough for a family dinner, or a couple of freezer meals. Dinner.
Ingredients
- ⅔ cup butter
- 1 medium onion
- 1 tablespoon minced garlic
- ½ cup all-purpose flour
- 3 regular carrots
- 6 cups vegetable or chicken broth, hot
- ½ cup celery (fresh or frozen)
- 8 cups chopped broccoli, plus 4 cups cut small
- 4 cups milk
- 2 cups heavy whipping cream
- 12 cups cheddar cheese
- Salt & pepper
If it won’t thicken:
- 1 tablespoon cornstarch
- 1 tablespoon water
Method
Peel & chop the carrots. Split them into two piles.
Melt the butter in a large pot on medium. Chop the onion & cook it in the butter until translucent & just starting to brown. Add the garlic.
Slowly stir in the flour. Don’t stop stirring. Cook until it smells nutty.
Add half the carrots. Mix, then slowly pour in the hot broth. Add the celery & the 8 cups of chopped broccoli. Cook until the broccoli is almost soft.
Puree to the texture you want.
Add the rest of the carrots & the 4 cups of broccoli cut small. Cook on medium until soft.
Stir in the milk & cream. When it comes back to a low boil, add the cheddar & stir until melted. Salt & pepper to taste. Keep stirring on medium until it thickens.
If it’s still thin, mix the cornstarch & water, pour it in, & stir until thick.
Cool before freezing in portions.
