Ingredients
- 6 tbsp unsalted butter
- 1 onion chopped
- 2 cloves garlic minced
- 2 lb broccoli florets & stem, chopped
- 1 potato medium/large - peeled, small cubes
- 3 tbsp flour
- 6-8 oz sharp chedder grated
- 4-5 cups chicken broth or water + stock
- 1/2 cup milk optional
- 1/4 tsp freshly grated nutmeg
Servings: people
Units:
Instructions
- put broth/stock in a small pot and heat until warm
- Melt 3 tbsp butter in a large pot over medium/low heat. Add onion and garlic, salt & pepper to taste. Cook, stirring occasionally until onon is softened and translucent - 10 minutes
- add broccoli to onion/garlic, and season with salt & pepper. Cook ,stirring occasionally, until brocfoli is bright green and just tender - 10 minutes. transfer broccoli & onion mixture to bowl
- Melt remaining 3 tbsp butter - slowly add flour while whisking - cook until mixture has turned pale golden brown - 2 to 3 minutes
- slowly ladle about half of the broth/stock into roux, whisking constantly
- add cheese & nutmeg - whisking constantly - when fully incorporated, add milk and the rest of the stock
- add potatoes, broccoli mix - simmer until potatoes & broccoli are really tender (30 minutes) - blend with stick blender, and reduce until desired thickness - salt & pepper to taste
Recipe Notes
The end result was a very forward broccoli flavor with a touch of cheese in the background.
I used 1.25 qt of a chicken broth I made for a Chinese dish (whole chicken, ginger, scallion, peppercorns) - I think it was far better than store-bought stock/broth and had a subtle ginger flavor.
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