INGREDIENTS
½ cup Butter
1 Onion, diced
2-3 Carrots, diced
2-3 sticks Celery, diced
3-4 cloves Garlic, pressed
1 Bay Leaf
1 tsp Thyme
1 tsp Salt & Pepper
½ cup Flour
3 cups Chicken or Vegetable Stock
3 cups Cream (you can use milk but it will be less creamy)
2 crowns Broccoli, cut into bit sized pieces (Or 2-3 cups of florets)
1 small pack Velveta Cheese, cut into chunks
½ cup Grated Cheddar Cheese, to top soup with
INSTRUCTIONS
Begin by dicing up the onion, carrots & celery, (otherwise known as a mirépoix). Set a large pot to heat on the stove and melt the butter, add in the mirépoix and cook until all the vegetables are tender. Feel free to add in a bit of water or stock to keep things moist in the pot.
Once vegetables are tender add in the garlic and spices and continue to cook for a few minutes. Now you can add in the flour, mix through. Quickly add in the stock and stir to combine, working out any chunks that may appear. Next adding in the cream as well, stirring once again to combine. Allow mixture to simmer for about 30 minutes or so until the soup thickens. Now you may add in the broccoli and cheeses. Stirring lightly to combine, do not let everything settle to the bottom or there is a chance is could burn! Finally taste and adjust seasoning as needed, perhaps adding a bit of salt & pepper. Serve hot and fresh with fresh bread, biscuits or a nice BLT sandwich. Enjoy!
ความคิดเห็น