Bonus Material - Broccoli Cheddar Soup

"Man does not live by bread alone..." 

Ingredients: 

2 tablespoons unsalted butter

1 medium or large onion diced

3 cloves of garlic, minced

1 teaspoon salt

1 teaspoon pepper

3/4 teaspoon paprika

1/4 cup flour

2 cups Half-and-Half

4 cups water with 2 chicken bouillon cubes

1 large head of broccoli, chopped

1/2 to 1 cup carrots, sliced

8 oz sharp cheddar cheese 

Preparation: 

Wash and chop vegetables 

1) Sautee chopped onion and garlic in melted butter for 3 minutes

2) Add Half-and-Half and flour to initiate a modified roux for about 2 minutes

3) Add salt, pepper, and paprika to your specification

4) Add hot chicken stock (water and bouillon)

5) Add broccoli and carrots, simmering for about 25-30 minutes stirring occasionally (some people steam the vegetables to soften, it's not needed) 

Some people favor using an immersion blender on 3/4 of the broccoli and saving some florets for the end. I don't think that's needed. 

6) Finish with shredded cheddar 

I generally let it sit for half and hour off heat before serving. 

To me, this is equal or superior to "restaurant quality." I consider it GOAT quality. It would also keep for 4-5 days in the refrigerator, although it will NEVER last that long.