(This recipe was inspired by this recipe.)
Broccoli Cheese Soup
1/4 cup butter
1/4 cup flour
1 small sweet onion (Maya, Vidalia, Peru..)
8 cups Milk (I used 4 cups 1 % and 4 cups Whole, because I needed to use the accidentally purchased 1%, to make room for the needed Fat Free Milk.)
1 cup cream
1 Tbspn Coarse Sea Salt
1 Tbspn Restaurant Ground Black Pepper
1 tspn Ground Mustard
1/2 tspn Ground Red Pepper (Cayenne)
1/4 tspn Ground Nutmeg
2 pounds frozen Broccoli Spears, thawed and chopped coarsely
1 orange bell pepper, diced small
16 ounces shredded sharp cheddar cheese
Chopped Scallion (both white and green)
Chop onion and cook in 1/4 cup butter, a few minutes, on med. heat. Add flour and cook for 30-60 more seconds, to cook away “flour taste.”
Add milk, cream and seasoning. Reduce heat to Med/Low.
Simmer, stirring occassionally, to thicken. (approx 30 min.)
Add Pepper and Broccoli. Simmer 15-20 min. more.
Turn off heat. Stir in 16 ounces pre-shredded Cheese. (I purposely added pre-shredded cheese, which I usually do not buy. I wanted the starch content to further thicken the soup.)
Let sit 5 min. to melt cheese
Ladel into bowls and top with sliced scallions.