Since the broccoli is ready in the garden, I have been scrambling to find ways to eat it that I like. Now, with this recipe, I am up to 3, yes, 3! ways that I really enjoy and look forward to eating my broccoli: the two broccoli salads and this soup.
Saute
1 T butter
1/2 med onion, green onion, or leek
Set aside.
In a large sauce pan, make a roux by melting
1/4 c butter and whisking in
1/4 c flour
When ball forms, continue whisking in
2 c whole milk or half & half
then when incorporated add
2 c chicken stock
Slowly bring to a boil, stirring at times to be sure milk doesn't burn
When soup is starts to thicken, add
1/2 lb fresh broccoli florets & pieces, bite-size
1/2 c carrots, sliced thin or julienned
1/2 c other veg that you want like mushrooms ....
Cook over low heat about 20 minutes until veggies are tender
Soup should be thickened, remove from heat and add
8 oz shredded sharp cheddar or Fontina...etc.
1/4 t nutmeg
salt and pepper
Stir and combine until cheese is melted.
This tastes so good on a rainy spring day.
I have thrown in some cooked ham or chicken and it tastes great...
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