Broccoli Cheddar Soup

Ingredients:

• 3 ½ cups Coburn Farms Cheddar Cheese Block, shredded
• 2 ½ cups Marcum Chicken Stock
• 2 cups Coburn Farms Milk
• 1 ½ cups Fairhill Farms Broccoli Florets
• 1 cup Carrots, shredded
• 1 cup Celery, thinly sliced
• ½ cup Onion, diced
• ¼ cup Ginger Evans All-Purpose Flour
• ¼ cup Coburn Farms Butter, melted
• 1 tbs Coburn Farms Butter
• to taste Marcum Salt & Pepper

Directions:

1. Prep your carrots, celery, and onions, as well as shred three and half cups of cheddar.
2. Melt your tbs of butter in a skillet over medium heat. Add onions & celery and cook for 5 minutes until translucent. Remove vegetables from pan and set aside.
3. Next create a roux by mixing together your ¼ cup of melted butter, and ¼ cup of flour. Stir the mixture until golden brown for 2-3 minutes.
4. Now slowly pour in your milk while constantly whisking, then do the same with chicken stock and bring the mixture to a simmer.
5. Cook the mixture for 15- 20 minutes on simmer.
6. After the 15 minutes, add your carrots, broccoli, celery, and onions, then season with salt. Allow mixture to simmer for another 10 minutes.
7. Finally, fold in your shredded cheese, ½ cup at a time ensuring the cheese is fully incorporated before adding the next ½ cup.
8. Garnish with more shredded cheese if desired then enjoy!.

Recipe tips:

• Hand shred your cheese. Pre shredded cheese has an anti-caking agent coating the product which does not let it melt properly into soups.
• Top with fresh chopped parsley.
• Frozen Broccoli is fine to use, the product will thaw during the 10 minutes of cooking.