Broccoli Cheddar Soup and flowers that bloom!

My Christmas cactus bloomed on Christmas day. It was loaded with buds and it is at it’s peak right now. I placed my Poinsettia on the table in front of the cactus and had all kinds of beautiful color for the holidays.

And I made the best Broccoli Cheddar soup! I started with the recipe on all recipes HERE….and then I modified it some.

This is my version….

Homemade Broccoli Cheddar Soup

• 2 tablespoon butter
• 1/4 onion, chopped
• 1 clove of garlic, finely chopped
• 1/2 stalk celery chopped
• 1/3 cup melted butter
• 1/4 cup flour
• 2 cups milk
• 2 cups low sodium chicken stock

• 1 1/2 cups coarsely chopped fresh broccoli
• 6  baby carrots chopped

          2 1/2 cups shredded sharp Cheddar cheese

          and freshly ground black pepper

Directions

1. Melt butter in a skillet over medium-high heat. Saute onion, garlic and celery in hot butter until translucent, about 5 minutes. Set aside.
2. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat.
3. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Simmer  20 minutes. Add broccoli, carrots, sauteed onion, garlic and celery; simmer another 20 minutes until vegetables are tender.
4. Stir 2 cups Cheddar cheese into vegetable mixture until cheese melts. Season with black pepper. Spoon it into your bowl and top with the remaining shredded cheese. 

It sure makes a nutritious soup for these winter days!

(do you think I have enough butter on my toast? Don’t answer that…it’s a rhetorical question! hahaha)

I’m joining Mosaic Monday HERE .