The Late Night Gourmet
Home kook
- Joined
- 30 Mar 2017
- Local time
- 6:50 PM
- Messages
- 5,800
- Location
- Detroit, USA
- Website
- absolute0cooking.com
As I mentioned in the recipe challenge thread, I reused items that I also use for my chicken pot pie recipe:
Carrots
Onions
Celery
Garlic
Stock
Milk
Flour
This is what I love about cooking: common ingredients can be mixed and matched to create different results.
Ingredients
4 tablespoons butter
4 carrots (3 sliced, 1 shredded; divided)
1/2 onion, diced
1 celery stalk, sliced
4 cloves garlic, diced
4 cups broccoli, chopped
1 teaspoon herbs de province
3 tablespoons flour
2 cups chicken stock
1 cup milk
1/2 teaspoon black pepper, to taste
1 teaspoon salt, to taste
8 ounces cheddar cheese, shredded
Directions
1. Melt butter in a large pot. Add sliced carrots, onions, and celery. Heat, stirring occasionally, until onions are softened. Add garlic, stirring frequently, until browned.
2. Add broccoli, stirring to coat. Stir occasionally for a few minutes, then add flour, stirring to coat. Continue heating, stirring occasionally for a few minutes.
3. Add stock and milk, scraping the bottom of the pan, and lower heat. Cook for 15-20 minutes, to desired thickness.
4. Pour half of pan contents into a blender. Pulse a few times, then stir back into the pot. Add cheese, stirring to combine. Heat for another minute or two. Serve, sprinkling shredded carrot on top.
