Broccoli Cheese Soup Recipe
Ingredients:
- about 1 lb broccoli
- ¼ cup butter
- ½ cup finely diced shallots or onions
- ¼ cup flour
- 3 cups hot milk
- 1 cup 18% cream
- ground nutmeg (optional)
- salt, pepper
- 3 cups grated cheese (Emmentaler or old cheddar)
Instructions:
- Prepare the broccoli by cutting off the stems. Peel the stems and dice. Coarsely chop the broccoli heads.
- Melt butter in a large saucepan. Add the shallots or onions and cook until translucent.
- Stir in flour and continue cooking for a few minutes until golden (but not browned!)
- Stir in the hot milk, stirring continually so that no lumps form. Add the cream.
- Add the broccoli stems and heads. Season with a pinch of nutmeg and some pepper.
- Bring to a boil, reduce heat and cover. Gently simmer for about 20 - 30 minutes or until the broccoli is tender. Stir occasionally to make sure the soup doesn't settle on the bottom and burn.
- Use an immersion blender to puree the soup if you wish.
- Add the cheese and stir until it has melted and the soup is well mixed.
- Season with salt, pepper, and additional nutmeg if desired.
- Serve, sprinkled with additional grated cheese if desired.
- Makes about 4 - 6 servings.
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