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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Freezes beautifully, a great way to warm up with veggies in the dead of winter. Ingredients:
bacon fat or butter |
onion |
flour |
garlic |
celery |
chicken stock (big can) |
1 - 3 heads broccoli (depending on how broccoli-y you want it ), washed, snapped into florets, stems heavily peeled and cut into rounds |
cream |
grated cheeses: cheddar and whatever other cheese you like. i add cheddar, parmesan, cream cheese, sour cream, etc. |
Directions:
1. Sautee up a chopped onion in some bacon fat or butter with 2 T flour on med-low for 3 - 5 mins until translucent. Add more fat as necessary to the onion & roux. For a vegetarian recipe, use butter.
2. Add 1 - 4 minced garlic cloves and some chopped celery.
3. When garlic starts to brown, add a lot of chicken stock, the BIG can. Yes, the whole thing.
4. Bring to a boil.
5. Throw in the broccoli. Steam/boil until done. The broccoli is done when it's bright green and a fork slides into it easily. Do not overcook!
6. Take off the heat.
7. Blenderize/hand blenderize. Hand blenders rock!
8. Warm it back up.
9. Add some cream and stir.
10. Add your grated cheese and stir.
11. Adjust seasoning with salt and pepper.
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