Lots of veggies. Cheese. YUM.
4 Servings
1 stick Butter
1/2 Large Yellow Onion, chopped
5 Garlic Cloves, minced
3 1/2 cups Chicken Broth
1/4 cup Flour
1 cup Broccoli, chopped
1 cup Cauliflower, chopped
1 cup Red Potatoes, cubed
1 cup Carrots, sliced
1 cup Zucchini, sliced
1 cup Squash, sliced
2 cups Heavy Cream
3 1/2 cups Shredded Cheddar Cheese
1/2 Large Yellow Onion, chopped
5 Garlic Cloves, minced
3 1/2 cups Chicken Broth
1/4 cup Flour
1 cup Broccoli, chopped
1 cup Cauliflower, chopped
1 cup Red Potatoes, cubed
1 cup Carrots, sliced
1 cup Zucchini, sliced
1 cup Squash, sliced
2 cups Heavy Cream
3 1/2 cups Shredded Cheddar Cheese
1) In a large pot melt the butter and sauté onions and garlic until tender.
2) Add chicken broth and bring to a boil.
3) Measure out the flour in a separate bowl and add some of the warm broth, whisking together.
4) Slowly add the flour mix to the rest of the broth.
5) Add the broccoli, cauliflower, potatoes, carrots, zucchini, and squash to the pot. The broth will not completely cover the veggies so cover and cook until tender.
6) Add the cream and the cheese. Stir until the cheese is melted. Don’t let the soup come to a boil because the cheese may burn. Enjoy!
2) Add chicken broth and bring to a boil.
3) Measure out the flour in a separate bowl and add some of the warm broth, whisking together.
4) Slowly add the flour mix to the rest of the broth.
5) Add the broccoli, cauliflower, potatoes, carrots, zucchini, and squash to the pot. The broth will not completely cover the veggies so cover and cook until tender.
6) Add the cream and the cheese. Stir until the cheese is melted. Don’t let the soup come to a boil because the cheese may burn. Enjoy!
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