I have not been feeling very well this time around.
With Ren I never felt sick but this time around, ew ew ew. It must be a girl, causing me trouble already!
The one thing I DO WANT is cheese, milk, cheese, ice cream, and yogurt.
I have felt really really guilty feeding Ren any food that I don’t have to cook, so I whipped up this soup the other night. It was yummy and I had enough left over to freeze for later!
4 tablespoons unsalted butter
1 yellow onion, diced
5 stalks carrots, sliced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cloves garlic, minced
2 teaspoons fresh thyme leaves, chopped
4 tablespoons all-purpose flour
4 cups chicken stock
1 (16 oz) bag frozen broccoli, thawed
3/4 cup cream
2 cups shredded cheddar
Prep your ingredients
In a soup pot, melt the butter over medium-high heat. Add the onions, carrots, salt, pepper, and nutmeg. Cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds.
Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes.
Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes
Pause and indulge the kid yelling “Cheese!”
Add the broccoli and cook, stirring, until tender, for 10 minutes.
Remove the pot from heat and puree – either using a blender (here), an immersion blender or food processor. I like to just barely blend my soup for a “chunkier” texture.
Add the cream simmer to heat through.
Add the cheese and cook over low heat, stirring, until melted.