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 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
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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