Frank's Recipes! Cream of Broccoli Cheddar Soup

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Cream of Broccoli Cheddar Soup

1 1/2 lbs broccoli, chopped
1 qt chicken stock
1/4 lb butter
1/2 med onion, chopped
1 bay leaf
3/4 tsp salt
3/4 tsp white pepper
1/4 tsp onion salt
1/4 tsp garlic salt
pinch basil, sage, thyme
dash Tabasco sauce
2 cup milk
1/2 cup cream
1 cup buttermilk
7 tablespoon flour
1 1/2 cup cheddar cheese, shredded
1/4 lb butter, melted

Serving Size : 8

Chop broccoli in a food processor or by hand. In a large pot, bring stock to a boil. Add broccoli and simmer until almost done. Sauté onions in 2 tablespoons of butter (or bacon drippings!). Add onions and seasonings to stock. Simmer until vegetables are tender. Warm milk, cream, and buttermilk. Melt remaining 6 tablespoons of butter, in a large saucepan over low heat. When the butter is bubbling, add flour and whisk constantly for 1 to 2 minutes. Add warmed liquids and stir until mixture is thickened. Stir in cheddar cheese, until cheese melts. GRADUALLY add thickened liquids to stock and stir. Soup should be very hot, but not boiling. Remove bay leaf. Turn off heat and stir in melted butter. Serve or refrigerate overnight and serve cold.

Per serving: 440 Calories; 37g Fat (74% calories from fat); 13g Protein; 16g Carbohydrate; 107 mg Cholesterol; 1845mg Sodium

NOTE:
Good cold in summer, hot in winter. If desired, omit the cheddar cheese and add 3 tablespoons of sour cream at the end.