
Preparation time: 15 minutes
Cooking time: 30 minutes
INGREDIENTS:
6 tbsp. butter room temperature
½ kilo fresh broccoli stems and florets are separated
and chopped
into bite sized pieces
1 large onion, chopped
2 garlic cloves, minced
1 tsp. chopped fresh tarragon or ½ tsp. dried
6 ½ chicken stock
1 cup whipping cream
3 tbsp. All
Purpose Flour
Salt and pepper to taste
2 cup grated cheese
PROCEDURE:
1. Melt 3 tbsp. butter in a heavy sauce pot over medium
heat.
2. Add broccoli stems and onion, sauté until onion is
translucent, about 6 minutes.
3. Add garlic and tarragon.
4. Sauté 1 minute.
5. Add stock, bring to a boil.
6. Simmer uncovered until broccoli is tender, about 15
minutes. Stir in cream.
7. Mix remaining 3 tbsp. butter with flour in a small
bowl to make paste.
8. Whisk paste into soup.
9. Add broccoli florets.
10. Simmer until soup thickens and florets are tender,
stirring frequently about 5 minutes.
11. Cool slightly, season with salt and pepper to serve.
12. Pre-heat broiler.
13. Place oven proof bowls on baking sheet.
14. Divide soup among bowls.
15. Sprinkle 1/3 cup cheese over each.
16. Broil until cheese melts and bubbles are around
edges, about 4 minutes.
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