The East Community Guide - Gainesville, FL March 2019 the east take 1

Broccoli & Sweet Cheese Lemon Ginger Tea 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} Ingredients Salt and pepper ½ tiny broccoli florets/shredded carrots {optional} 5-7 c black tea bags more or less 3 cups water 3 2 lemons c cheese {I used cheddar, parmigiana, and Gouda} sliced 1 small 1" piece of ginger -root peeled and sliced 1/2 cup granulated sugar DIRECTIONS: In a pot set over medium-low, slowly melt and brown the Additional water butter. Swirl it around and keep your eye on it so it doesn't Ice burn. In a microwave safe bowl or glass measuring microwave Sauté the onions and broccoli with salt and cup, pepper in the the 3 browned butter until softened. c. water and tea bags on high for about 3 -4 minutes. Sprinkle in the flour and stir well. Slice the lemons and ginger and add to a large 2 quart pitcher. Splash in the chicken stock to deglaze then slowly pour in the Pour water tea stir, bags stir over {to the prevent lemons lumps}. and ginger and let warm the milk and and stir, Add a until pinch water of nutmeg season temperature. with salt and pepper. steep, returns and to room Remove tea bags. At this point, you can break up the veggies if you'd like {with an Fill pitcher with water and stir in the sugar. Refrigerate until cold. immersion/standard blender, food processor, or potato masher} Fill glasses with as ice is. and pour tea into glasses. Garnish with or keep it just additional lemon if desired. Return the soup slices, 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

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