Soups: Cream Broccoli 12 by Recipe Cottage

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	Cream Broccoli 12

		Cream of Broccoli Cheddar Soup 1 1/2 lbs broccoli, chopped 1 qt chicken stock 1/4 lb butter 1/2 onion, chopped 1 bay leaf 3/4 tsp salt 3/4 tsp white pepper 1/4 tsp onion salt 1/4 tsp garlic salt pinch basil, sage, thyme dash Tabasco sauce 2 cups milk 1/2 cup cream 1 cup buttermilk 7 Tbsp flour 1 1/2 cups cheddar cheese, shredded 1/4 lb butter, melted Chop broccoli in a food processor or by hand. In a large pot, bring stock to a boil. Add broccoli and simmer until almost done. Saute onions in 2 tablespoons of butter (or bacon drippings!). Add onions and seasonings to stock. Simmer until vegetables are tender. Warm milk, cream, and buttermilk. Melt remaining 6 tablespoons of butter, in a large saucepan over low heat. When the butter is bubbling, add flour and whisk constantly for 1 to 2 minutes. Add warmed liquids and stir until mixture is thickened. Stir in cheddar cheese, until cheese melts. Gradually add thickened liquids to stock and stir. Soup should be very hot, but not boiling. Remove bay leaf. Turn off heat and stir in melted butter. Serve or refrigerate overnight and serve cold.