| |
THE RECIPE
Serving: 4 peoples
Ingredients
1 lb broccoli or cauliflower, coarsely chopped
6 tablespoons unsalted butter
1/4 cup flour
4 cups chicken broth
2 cups cream (you’re choice)
Salt and pepper
1 cup chopped yellow onion
1 tablespoon minced garlic
1/2 lb fresh mushrooms, chopped
3 tablespoons minced jalepeno peppers
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
Method
Place the broccoli or cauliflower in a steamer rack
set over simmering water and steam until just tender,
about 6 minutes. Rinse with cold water to stop the cooking
and drain. Chop finely and set aside.
In a soup pot melt 3 tablespoons of the butter over
low heat. Add flour and cook stirring constantly for about
3 minutes. Whisk in the broth and cream. Increase heat to
medium high and bring to a boil, stirring constantly.
Reduce heat to low and simmer stirring occasionally until
thickened, about 10 minutes. Season to taste with salt and
pepper.
Meanwhile, in a sauté pan, heat the remaining
butter over low heat. Add onion and sauté until soft but
not golden, about 8 minutes. Add garlic, mushrooms, and
jalapenos and sauté until the mushrooms are soft, about 5
minutes longer. Transfer to the cream mixture. Add
broccoli or cauliflower and cheeses and cook over low heat
until the cheese melts. Do not allow to boil. Serve.
|
