I threw this together on the fly tonight with a handful of things from the fridge. It’s a great use for leftover steamed broccoli, but frozen works just as well if that’s what you have on hand. My kid happens to love broccoli, so she was thrilled and it was the easiest dinner EVAR.
2 T butter
2 T flour
1/2 large white or yellow onion, chopped
3 C chicken stock
1/2 – 1 C half and half
1 1/2 C grated sharp cheddar cheese
2 C cooked or frozen chopped broccoli
S&P to taste
Melt the butter over medium heat in a large saucepan or a small soup pot (you’ll need something big enough to hold about 4 C total). If desired, add a drizzle of extra virgin olive oil to prevent the butter from browning too quickly.
Saute the chopped onion until tender and translucent, about 3-5 minutes. Add the flour and stir to create a roux, and cook for about 2 minutes to remove the raw flour taste. Add salt and pepper (probably about 1/2 t of salt and 1/4 t of pepper, but you’ll have to do this to taste depending on your stock)
Add the chicken stock and bring to a boil(the broth should start to thicken). Reduce the heat to low, add the half and half and cheddar cheese and stir in until melted and smooth. Add the broccoli and simmer an additional 5 minutes until heated through. Stir frequently to prevent any scorching on the bottom of the pan.
Check seasonings, adjust, and devour.
