Making homemade cream of broccoli soup, with deli meat subs.
4 Whole carrots, peeled and chopped (fairly small pieces)
1 onion, chopped finely
4 heads of broccoli, chopped (not super small pieces unless you want them this way)
4 cups chicken stock (bone stock is better)
2 cups heavy cream
1/4 teaspoon nutmeg
2 teaspoons salt
2 teaspoons pepper
1 teaspoon garlic
2-4 cups cheddar, grated (depends on how much cheese you want)
Butter & Flour for the roux
Chop up onion, carrots, and broccoli. Add to large cooking pot over medium heat, and "sweat" the veggies, about 5 minutes, stirring. Add some butter, about 1/4 cup, for another 5 minutes or so. Then add the chicken stock, nutmeg, salt, and pepper. Bring to a simmer, and cook for about half an hour.
Make the roux while this is cooking. Depends on how thick you want the soup to be. It is just melted butter in a frying pan, and add flour to it. start with 1/2 cup butter and a few tablespoons of flour, whisk together. You want it to look like wet sand; not too wet or too dry. Add more flour as needed; if too dry, add more butter etc.
After the soup has been on for about half an hour or so, add the heavy cream and bring back to a simmer, then slowly add the cheese, stirring constantly until melted. Add roux to thicken, keep stirring, then enjoy.
Making this and having ham, turkey, roast beef, bacon sub sandwiches. Washing it down with some Jon Dailey's (sweet tea vodka and lemonade, equal parts over ice).