Monday, April 8, 2013

Monday’s Bread Bowl: Cheesey Cream of Broccoli

A smoothie to warm cold days

We’ll bet that you will like this batch of cream of broccoli soup.  Gruyere cheese lends a smokey cheese flavor to every spoonful.  Meanwhile, rated milk forms a creamy foundation that gives every serving so much oomph.

What you will need:

1 large stock pot w/ lid
1 saucepan

1 wooden spoon
2 tsbspns onion, chopped small
3 ¾ cups broccoli, chopped small
2 tbspns butter
3 tbspns flour
¾ tspn pepper
1 (12 oz) can evaporated milk
4 ½ cups regular milk
2 cups cheddar, shredded
1 cup smoked gruyere, grated
1 ¼ cup water
Sprinkling of chicken boullion powder to taste cup carrots, shredded
1 garlic clove

Cooking and Directions:

Heat stock pot on medium-high heat.  Melt butter then add onion.  Stir well.  Sautee' until onion turns translucent.  Blend in flour and pepper.  Add milk and garlic clove.  Lower heat to medium and cook until thickened.  Pour in cheese while mixing.  Meanwhile, combine water, chicken broth, and chicken bullion in saucepan.  Bring saucepan’s ingredients to boil.  Add broccoli and carrots to stock pot.  Cook until tender.  Finally, add saucepan’s ingredients into stock pot’s cheese mixture.   The soup is ready for serving with sour cream, sliced green onion, and bacon bits.

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