1 | bunch | scallions, chopped |
1 | stalk | celery |
3 | tbsp | flour |
1 | head | broccoli, florets and stems chopped |
2 | cup | vegetable broth |
1 | taste | salt |
1 | taste | ground pepper |
1 | cup | frozen shelled edamame |
0.75 | cup | half and half |
1 | cup | shredded cheddar cheese |
https://www.foodnetwork.com/recipes/broccoli-cheddar-soup-2268926
Add the scallions and celery to the pot with some oil and cook until slightly softened, about 2 minutes.
Add the flour and cook, stirring, until incorporated.
Add the broccoli, broth, 3 cups water (30 cups if this is scaled to 40), 1 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil. Add the edamame, reduce the heat to medium low and simmer until slightly thickened, about 10 minutes.
Working in batches, transfer the soup to a blender and puree until smooth (or just use the immersion blender!); return to the pot.
Stir in the half-and-half and simmer 5 minutes. Stir in the cheese and continue to cook, stirring, until the soup thickens, about 5 more minutes.
Season with salt and pepper.