by Sheila Rae Watson

Created on: July 30, 2008

This is a delicate, but hearty soup, full of flavor, texture and a surprise twist at the end! Served as an appetizer or as the main course this recipe is sure to please!

Velvet Broccoli and Cheese Soup

2 cups Fresh Broccoli Florets
1 package frozen Broccoli Cuts
1/4 cup Olive Oil
1 Medium sized Yellow Onion, diced
8-10 Tiny Whole Baby Carrots, steamed
3 cups of Chicken Broth

1 cup Cheddar cheese, shredded
1/2 cup-4 oz. Cream Cheese
1 Cup, cubed American Cheese
1/2 cup Grated Parmesan Cheese
1/2 cup Heavy Whipping Cream
2 cup of Whole Milk
1/2 c White Wine, any wine you would serve or drink
1 tbsp. McCormick's Seasoned Salt
1/2 tsp. Ground Nutmeg
1 tbsp. Butter
Salt and Pepper to taste

In a deep soup pot over medium high heat add the olive oil and the onion, cooking onion until soft and just starting to caramelize. Add the chicken broth and the bag of frozen broccoli cuts. Cook until broccoli is soft, about 15 minutes. Remove from heat.

While the broccoli cuts are simmering, put the tiny carrots into a steamer and steam until cooked or simmer them in a sauce pan and water to cover, until tender. Drain and reserve.

Using a hand held food processor or blender, puree the broccoli cuts in the chicken broth to a smooth consistency. Return to stove.

Bring to a boil, and at once turn heat down to low. Add the fresh broccoli florets, cook on low heat until it is soft but still firm. About 10 minutes. Add the milk, cream and all cheeses and stir until cheeses are melted and thoroughly incorporated into the soup. Bring soup up to serving temperature.

Just before removing from heat, stir in the white wine, nutmeg, butter and then salt and pepper to taste. Remove from heat.

Garnish with a few big, savory, crunchy croutons and a sprinkle of Parmesan cheese on each bowl of this thick, comforting soup!

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