Sunday, March 1, 2015

Creamy broccoli medley

Recipe: Creamy Broccoli cheese medley
Recipe source: Emmy in her Element
2 bunches or half a bag of pre chopped broccoli
1 cup carrots chopped
1 cup cauliflower chopped
1 onion chopped
1/4 cup of butter
1/2 cup flour
1/2 cup of butter
1 cup chicken broth
4 cups of milk
1/2 teaspoon salt
1/2 teaspoon onion powder
1 bag of cheddar cheese shredded (about 2 cups)
1/2 cup water
Steam broccoli and cauliflower until tender. Do not overcook or it will become mushy.
Drain and pour on a cutting board. Chop up broccoli and cauliflower pieces in small chunks.
Sauté onion and carrots together in 1/4 cup butter until onion is translucent and carrots are slightly tender.
In a large saucepan prepare a roux by melting remaining 1/2 cup of butter over medium heat. Now add 1/2 cup of flour and whisk until combined. Cook for an additional minute, stirring, to get rid of raw flour flavor.
Now slowly add in chicken broth while whisking. Mixture will stay thick.
Slowly add milk into your cream sauce a little at a time to keep thick. Keep mixture on med-high heat so it comes to a boil and is thick and creamy.
Add in your broccoli, cauliflower, carrots and onions. Add salt, onion powder. Slowly stir in cheese until melted and combined.
Reduce heat to low.
Now add 1/2 cup of water to thin out the soup a bit.
Do not bring mixture to a high heat after cheese is added or it will scorch on the bottom of your pan.
Serve warm. Refrigerate leftovers and reheat on low. You may need to add some extra milk or water to thin soup back out after it has been refrigerated.

Need some delicious bread to go with this soup?
These are a few of my favorite to complete this meal...
Delicious French bread in a flash (makes 3 loaves!)
Soup in a bread loaf
Low fat honey whole wheat bread
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