4 heads broccoli
1 large carrot (grated)
1 onion, chopped
4 garlic cloves, sliced thin or minced
1/4 cup flour
1 1/2 cups chicken stock
1 1/2 cups milk
1 1/2 cups shredded cheddar
1/4 cup parsley
1 round loaf bread
1/4 cup Sizzle
Salt & pepper to taste
Active Time: 25 minutes
Full Time: 35 minutes
Separate broccoli into florets and stalks. Grate the stalks on a grater and pick the florets into small pieces.
Heat up a pot on medium high heat. Add in 1/4 cup Sizzle, and allow it to heat up.
Add in onions and garlic, and sauté for 4-5 minutes before adding the carrots and broccoli stems (hold off on the broccoli florets). Season lightly with salt and sauté for another 4-5 minutes.
Add flour and cook for 2 minutes.
Add stock and milk and bring to a boil.
Add broccoli florets & cover the pot for 5 minutes.
Uncover and add shredded cheese and then immediately pulse about half the soup either with a hand blender or by removing some of the soup blending it and then adding it back!
Season with salt and lots of pepper and top with parsley.
Start your bread bowl by cutting four slits along the top of the bread and throwing it in the oven for 5 minutes at 350 F to warm up.
Add soup to bread bowl, top with more cheddar!