Broccoli Cheddar Soup
If you live to eat and eats to live and like me if a part or all of your life mostly revolves around food, cooking and entertaining- tell me whether is it possible to cook up a feast every single day!! Trust me I don think so.. image what will happen to our body system if one tends to stuff ourselves with even home made food items like Briyani, Panner ect everyday. For that reason today I'm going share a simple convenience of a one-dish meal simmering on the stove top with all. Yes A Bowl of Broccoli Cheddar Soup to feel up hungry tummies after school or work.
Soup is a quick hot meal that offers plenty of health benefits. You can throw a variety of ingredients into a slow cooker in the morning before you leave for work or school and return home to s delicious meal in the evening.
There's nothing better than garden fresh broccoli paired with garlic and onions in a rice velvety vegetable stock. It's a satisfying county-style soup with authentic taste of homemade. Just enjoy alone or mix with sour cream or even cheddar cheese for a quick garden fresh dip.
You can have this to the table in under 30 minutes. Although it is easy sand quick to prepare, you really have to be at the stove for the whole 30 minutes. It has greater flavor on its own but feel free to add cheddar cheese or even crumbled bacon crispy to the top.
Ingredients:
8 tbsp of butter
2/3 cups of flour
2 tbsp butter
4 cups of broccoli florets
6 cups of vegetable stock
1 white onion chopped
6 garlic clove minced
1/2 cup shredder cheddar cheese
3/4 cup fresh cream
salt and pepper to taste
Preparation Methods:
In a small saucepan over low flame melt 6tbsp of butter. Add in the floured stir until blended. Remove from heat and keep aside. In another pan add the remaining butter. Once melted add the chopped onions and garlic- fry til frangrant. Add the chopped broccoli florets and cook for 6 minutes. Add the vegetable broth and bring to a boil. Whisking constantly add the flour mixture until the soup is cooked and thicken. Transfer half the soup mixture to a blender and grind til smooth. Transfer the blended mixture to the saucepan. Increase the flame to medium and add salt pepper and the fresh cream. Finally low the flame and stir in the cheddar cheese. Transfer to a serving bowl and let the soup stand for few minutes. Serve hot with toasted breads.
Note:You can subsitiute cauliflower or other vegetable in place of broccoli
In a small saucepan over low flame melt 6tbsp of butter. Add in the floured stir until blended. Remove from heat and keep aside. In another pan add the remaining butter. Once melted add the chopped onions and garlic- fry til frangrant. Add the chopped broccoli florets and cook for 6 minutes. Add the vegetable broth and bring to a boil. Whisking constantly add the flour mixture until the soup is cooked and thicken. Transfer half the soup mixture to a blender and grind til smooth. Transfer the blended mixture to the saucepan. Increase the flame to medium and add salt pepper and the fresh cream. Finally low the flame and stir in the cheddar cheese. Transfer to a serving bowl and let the soup stand for few minutes. Serve hot with toasted breads.
Note:You can subsitiute cauliflower or other vegetable in place of broccoli
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