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Broccoli Cheddar Soup

Summerhill Goat Milk gives this hearty broccoli and cheddar soup a rich, creamy texture. It’ll warm you from the inside out.

Ingredients

  • 3 Tbs. Olive Oil
  • 1 small onion, diced (3/4 cup)
  • 1 medium carrot, diced (1 cup)
  • 3 garlic cloves, minced
  • ¼ cup flour
  • 1 bay leaf
  • ½ tsp. dry mustard
  • ¼ tsp. nutmeg
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 2 cups Summerhill Goat Milk
  • 3 cups vegetable stock
  • 4 cups broccoli florets
  • 8 oz. block cheddar cheese, freshly grated, plus more for serving
  • Cayenne pepper, for serving (optional)

How to Make It

  1. In a 4 quart dutch oven, heat olive oil over medium heat.
  2. Add onions and carrots, and saute for 4-5 minutes, stirring occasionally, until onions are soft.
  3. Stir in garlic and cook for an additional 30 seconds.
  4. Stir in flour and cook for 1 minute while stirring. Add bay leaf, mustard, nutmeg, salt, pepper, and then gradually whisk in Summerhill Goat Milk until smooth. Add vegetable stock and bring to a simmer. Simmer for 3-4 minutes or until slightly thickened.
  5. Add broccoli, reduce heat to medium-low. Simmer uncovered for 8-10 minutes or until tender.
  6. Turn off heat, discard bay leaf, and gradually stir in cheese. Add salt and pepper to taste.
  7. Serve immediately, topped with extra cheese and cayenne pepper, if desired.

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