The East Community Guide - Gainesville, FL April 2019 the east take 3 | Page 10

Broccoli & Sangria Cheese Virgin Bread Bowl Soup INGREDIENTS: 3 tbsp unsalted butter, melted ½ c sliced onion 1 c broccoli florets 1 tbsp unbleached flour ½ c chicken stock {and extra for thinning if desired} Makes 2 quarts 2½ c warm whole milk Ingredients: Pinch of nutmeg {optional} (11.5 fluid ounce) can of frozen Salt and - 1 pepper white grape florets/shredded juice concentrate carrots {optional} ½ c tiny broccoli - 1 quart bottled or sparkling water and Gouda} 3 c cheese {I used cheddar, parmigiana, - 2 cups sliced strawberries - 4 to 5 peaches or nectarines, chopped - 2 cups chopped watermelon DIRECTIONS: In a pot set over medium-low, slowly melt and brown the butter. MIX Swirl IT: it Empty around concentrate and keep into your your eye pitcher on it so or it doesn't burn. container and stir in the water. When the concentrate Sauté the onions into and a smooth broccoli liquid, with add salt in and pepper is melted the fruit. Stir in the browned well, butter until softened. cover, and chill for several hours or overnight. Sprinkle in the flour and stir well. The fruit will fortify the white grape juice, making it Splash in the chicken stock to deglaze then slowly pour in the refreshingly It will blush lumps}. the color from warm milk and stir, delicious. stir, stir {to also prevent an unappetizing dark yellow to a pretty deep Add a pinch of nutmeg and season with salt shade and of pepper. pink. At this point, you can break up the veggies if you'd like {with an SERVE IT: Serve chilled in a processor, frosty cold or glass immersion/standard blender, food potato masher} or keep it just as is. Return the soup back to the pot and add the carrots and extra broccoli {if using}. Introduce the cheese and allow it to slightly melt then serve. 10