• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 tbsp. butter
  • 1 clove garlic, minced
  • 4 green onions, chopped
  • 2 tbsp. flour
  • 2 c. chicken broth
  • 2 1/2 c. fresh broccoli florets OR
  • 1 (10 oz.) pkg. frozen broccoli spears, sliced
  • 1 med. (1/2 c.) carrot, peeled and shredded
  • 1/4 tsp. ground nutmeg (optional)
  • 2 c. milk
  • 2 c. shredded Gouda or Edam cheese
  • Salt and pepper to taste


  • Directions:
  • In a large saucepan over medium heat, melt butter. Saute garlic and onions in hot butter about 3 minutes. Stir in flour; cook 2 minutes, stirring constantly. Gradually stir in chicken broth. Cook, stirring until slightly thickened and mixture boils.
  • Stir in broccoli, carrot and nutmeg; cook 3 to 5 minutes until broccoli is tender-crisp. Stir in milk and cheese; reduce heat to low and cook until cheese is melted, stirring constantly. Season to taste with salt and pepper.


Categories: Bisque/Cream  Dairy  Soup  Stove  Vegetable 

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