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