Broccoli-cheese-mustard Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: Broccoli, trimmed
2 medium: Onions, sliced
5 tbsp: Butter, divided
7 cup: Chicken broth, divided
1 tsp: Dried oregano leaves, crumbled
1/4 cup: Flour,
3 tbsp: Dijon-style mustard,
1/8 tsp: Pepper,
1 cup: Milk,
2 cup: Shredded sharp cheddar cheese,
1: Cut flowerets off broccoli and divide into small sections.,
Directions:
simmer in lightly salted utter 2 to 3 minutes; drain and set aside.
2. Peel stalks and cut into small pieces; cook with onions in 3 Tbsp
butter in large saucepan about 5 minutes.
3. Add 3 cup broth and oregano; simmer 20 to 30 minutes or until
vegetables are fork tender.
4. Process in blender or food processor until smooth.
5. Melt remaining 2 Tbsp butter in saucepan. Stir in flour and cook
until bubbly. Stir in mustard and pepper.
6. Add processed mixture and remaining 4 cup broth; heat to
simmering, stirring.
7. Slowly add milk and cheese, stirring constantly.
8. Add broccoli flowerets; heat and serve.
Source from luhu.jp
2. Peel stalks and cut into small pieces; cook with onions in 3 Tbsp
butter in large saucepan about 5 minutes.
3. Add 3 cup broth and oregano; simmer 20 to 30 minutes or until
vegetables are fork tender.
4. Process in blender or food processor until smooth.
5. Melt remaining 2 Tbsp butter in saucepan. Stir in flour and cook
until bubbly. Stir in mustard and pepper.
6. Add processed mixture and remaining 4 cup broth; heat to
simmering, stirring.
7. Slowly add milk and cheese, stirring constantly.
8. Add broccoli flowerets; heat and serve.
Source from luhu.jp
Tags
Soups