Here's the recipe (this made about 5 big servings, big = filled one of those small twist top ziploc containers, if that doesn't make sense to you, I mean these things.)
1 small onion (I use sweet but you could mix this up)
2 broccoli florets
1 cup of carrots
1 box of chicken broth (or veggie)
2 tablespoons butter
1 carton (1L) half & half cream
1 cup shredded cheddar cheese
salt & pepper to taste
cornstarch or flour to thicken if needed
Start by chopping up all your veggies into whichever size you prefer. I like big chunks of broccoli and tiny tiny pieces of onion. In a big pot, melt butter and sauté onions. Once the onions start to get a little soft, I throw in the carrots cause they take a while to cook through. Then I add in the chicken broth and cream. Bring this just to a boil and throw in your broccoli. Now is when you kind of just have to fudge with the recipe until you get it the way you like. I don't like my broccoli over-cooked, plus since I freeze it and reheat it, it will cook more than so I leave it with a bit of a bite to it. When the broccoli is how I like it, I throw in my shredded cheese and stir constantly until it melts, I find this helps thicken and gives more flavour to the soup.... plus who doesn't like cheese. I use some corn starch to thicken and salt and pepper until it tastes how I like it. Portion into the Ziploc containers, I find the small ones are a perfect size for me, label if you wish and throw them in the freezer. Take them out the morning of to thaw or throw in the microwave for a bit to get it out of the container and reheat over the stove.





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