CROCK POT POTATO BROCCOLI CHEDDAR SOUP

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Ingredients:

vegetable broth 2 cups

broccoli 340 g

225 g cheddar cheese

zucchini (small) 1 pc.

Carrots (medium) 1 pc.

milk 1 cup

cream 1 cup

Butter (baked) ¼ cup

flour ¼ cup

butter 2 tablespoons

nutmeg ? tsp.

ground black pepper to taste
coarse salt to taste

Preparation:

Step 1.
Pour water into a large saucepan, salt and bring to the boil. Add the broccoli, and cook for a few minutes.

Step 2
Take out the broccoli and put it in ice water.

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Step 3
Dry the cooled florets and set aside for a while.

Step 4
Fry carrots and onion in oil. Set aside.

Step 5.
Pour ¼ cup melted butter into a pan, add flour, stir for a few minutes.

Step 6.
Mix the cream with the milk. Carefully add the cream-milk mixture, then the vegetable broth, whisking.

Step 7.
Add the nutmeg, stir to combine.

Step 8.
Cover and cook for 20 minutes.

Step 9
Reduce heat to low, place carrots, onions, and broccoli.

Step 10
If the mass is very thick, add more broth.

Step 11
Stir, cover for another 25-30 minutes.

Step 12
Crush broccoli, add ½ of the grated cheese.

Step 13
Sprinkle broccoli cream soup with Cheddar cheese with pepper and salt.

Step 14
Arrange the rest of the cheese in a pile on each plate.

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