Ingredients:
6 cups of chicken broth
1 onion, chopped
2 lbs total of broccoli and cauliflower, chopped into small florets
3 cloves of garlic, chopped
Salt and pepper, to taste
1/2 cup all purpose flour
2 cups shredded Cheddar cheese
Chopped scallions for garnish
1 onion, chopped
2 lbs total of broccoli and cauliflower, chopped into small florets
3 cloves of garlic, chopped
Salt and pepper, to taste
1/2 cup all purpose flour
3/4 cup milk
Chopped scallions for garnish
Directions:
In a large pot, combine chicken broth,
onion, garlic, cauliflower and broccoli. Bring to a boil and reduce heat to low.
Continue to simmer until vegetables are tender. Add salt and pepper to taste.
In a bowl, combine flour and milk. Whisk until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Blend with an immersion blender, or in batches in a blender with the vent open but covered by a kitchen towel, until smooth. Stir in Cheddar cheese until completely melted. Garnish with chopped scallions.
Enjoy!
In a bowl, combine flour and milk. Whisk until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Blend with an immersion blender, or in batches in a blender with the vent open but covered by a kitchen towel, until smooth. Stir in Cheddar cheese until completely melted. Garnish with chopped scallions.
Enjoy!
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