The East Community Guide - Gainesville, FL Feb 2019 the east take 1 | Page 10

Broccoli
& Cheese
Shirley Temple
Twist
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
Ingredients
Pinch of
nutmeg {optional}
10 maraschino
cherries divided
Salt and
pepper
1 lime
cut into
wedges, divided carrots {optional}
½ c tiny
broccoli
florets/shredded
Ice cubes
to taste,
I filled
¾ of the glass
them
3 c cheese
{I used
cheddar,
parmigiana,
and with
Gouda}
Lemon Lime Soda fill almost to the top, leaving some space
2 teaspoons of maraschino cherry juice
3 teaspoons grenadine syrup
DIRECTIONS:
In a pot
set over medium-low, slowly melt and brown the
Instructions
butter. Swirl it around and keep your eye on it so it doesn't
burn. In your glass or jar, place in about 6 cherries.
Now onions
fill about
of the way
cubes.
Sauté the
and ¾
broccoli
with with
salt ice and
pepper in the
Slip
lime wedges
into the spaces between the ice.
browned
butter
until softened.
3 more
where there is room.
Sprinkle Add
in about
the flour
and cherries
stir well.
Add
your
lemon
lime
juice
till
you then
have slowly
a little pour in the
Splash in the chicken stock to deglaze
gap
at
the
top.
warm milk and stir, stir, stir {to prevent lumps}.
Add your
maraschino
cherry with
juice. salt and pepper.
Add a pinch
of nutmeg
and season
Add
your
grenadine.
Stir.
At this point, you can break up the veggies if you'd like {with an
Add more ice blender,
if needed.
immersion/standard
food processor, or potato masher}
Add more soda if needed.
or keep it just as is.
Garnish with cherries and lime.
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