The East Community Guide - Gainesville, FL December 2018 | Page 10

Broccoli
& Cheese
Collard Greens
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}
2½ c warm whole milk
Pinch of nutmeg {optional}
Salt and pepper
½ c tiny broccoli florets/shredded carrots {optional}
3 c cheese {I used cheddar, parmigiana, and Gouda}
DIRECTIONS:
In a pot set over medium-low, slowly melt and brown the
butter. Swirl it around and keep your eye on it so it doesn't
burn.
Sauté the onions and broccoli with salt and pepper in the
browned butter until softened.
Sprinkle in the flour and stir well.
Splash in the chicken stock to deglaze then slowly pour in the
warm milk and stir, stir, stir {to prevent lumps}.
Add a pinch of nutmeg and season with salt and pepper.
At this point, you can break up the veggies if you'd like {with an
immersion/standard blender, food processor, or 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
with crusty bread.