Broccoli Cheese Soup with Bone Broth

Broccoli Cheese Soup with Bone Broth:

Ingredients:

·      1-2 heads of fresh broccoli

·      1 medium onion, diced

·      3 cups low fat milk (or unsweetened milk alternative)

·      2 cups heavy cream (or unsweetened coconut milk in the can)

·      3 cups shredded cheddar cheese (or cheese alternative)

·      1 stick butter (or 1 cup of vegetable oil)

·      2 cups bone broth

·      ½ cup flour (or gluten free flour)

·      1 tsp black pepper

·      1 tsp nutmeg

·      ½ tsp salt

Making the soup:

1.    Heat your dutch oven (or skillet) to medium and melt butter. Sautee onion until it begins to turn golden.

2.    Add flour and stir, cooking until flour begins to turn golden

3.    If using dutch oven, pour in milk, cream and bone broth. If using skillet, transfer onions to stock pot first before adding liquids. Bring to a boil.

4.    Turn the pot down to medium-low and mix in spices.

5.    Chop broccoli into bite-sized pieces, add to pot. Stir in thoroughly, cover and allow to cook for 20 minutes.

6.    Remove pot from heat and spoon the chunky broccoli soup into a blender, blend long enough to make it more of a puree.

7.    Return the puree to the pot, bring to a boil. Mix in the 3 cups of shredded cheese and return to medium-low heat for another 20 minutes, mostly covered. (fully covered might boil over)

8.    Serve in a bread-bowl, or with salad and garlic bread.

I went the extra mile and picked the bones out of the strained contents of my bone broth batch, leaving behind the soft carrots, celery and onions. I boiled the soft vegetables with the broccoli and pureed it all together in the blende