- 4 cups [1 L] chicken broth
- 1 cup [250 mL] water
- 1 cup [250 mL] half and half
- 4 slices Cheddar cheese
- 1/2 cup [70 g] all-purpose flour
- 1/2 teaspoon [2.5 mL] dried minced onion
- 1/4 teaspoon [1 mL] ground black pepper
- 4 cups [1 L] broccoli florets, into bite-size pieces
Garnishings
- 1/2 cup [115 g] shredded Cheddar cheese
- 2 teaspoons [10 mL] freshly minced parsley
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- Into a large saucepan, combine chicken broth, water, half and half, Cheddar cheese slices, flour, dried minced onion and ground black pepper.
- Whisk to combine and to break up any lumps of flour, then turn heat up to medium-high.
- Bring soup to a boil, then reduce heat to low.
- Add broccoli floret pieces to soup.
- Simmer soup for 15 to 20 minutes, until broccoli is tender but not soft.
- Spoon 1 cup [250 mL] soup into a each of 6 soup bowls.
- Evenly garnish each serving with 1 tablespoon [15 g] shredded Cheddar cheese, and a pinch freshly minced parsley.
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