Ingredients:
½ medium onion, chopped
4 cloves of garlic, minced
¼ cup melted butter
¼ cup flour
2 cups of heavy cream
2 cups of chicken stock
2 large crowns of broccoli, chopped
8 oz extra sharp white cheddar cheese, grated
¼ tsp nutmeg
Salt and pepper
Preparation:
In a large pot, sauté onion and garlic in butter without letting them brown, and set aside. Melt butter and whisk in the flour, stirring constantly for 3 minutes. Then, add the heavy cream, still stirring. When blended together, add the chicken stock, stirring constantly, and let simmer for 15 minutes. Add the onions, garlic, and broccoli, and simmer for another 20 minutes. Salt and pepper to taste. Lastly, add the cheese, stirring until the cheese is completely melted. (Shredding the cheese helps this quicken this step). Add in the nutmeg, and serve.
Serves 4.
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| organic sharp white cheddar, kimberton whole foods. |
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| organic broccoli, kimberton whole foods. |
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| organic onion, turning roots farm. |
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| organic flour, kimberton whole foods. |
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| organic nutmeg, kimberton whole foods. |
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| organic garlic, kimberton whole foods. |
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| organic heavy whipping cream, seven stars farm! |
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| organic chicken stock, homemade. |
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| caramelized onions. |
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| pouring the stock into the roux. |
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| broccoli into the pot. |
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| stirring in the cheddar. |
