Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 shallot, quartered lengthwise and sliced 1 Tablespoon butter 1 small potato, diced 4 cups broth 4 cups cooked broccoli, chopped very finely 2 ounces cheddar (1/2 cup shredded) 1 ounce parmesan (1/4 cup shredded) 2 Tablespoons whole wheat flour 1 ounce cream cheese or mild chevre 2 cups milk pinch each salt, nutmeg and cayenne pepper 1 Tablespoon lemon juice DIRECTIONS Stir shallot in deep pot over medium heat until fragrant. Stir in butter and potato and sauté 4 minutes. Pour in broth and bring to boil. Cover and reduce heat to simmer. Cook 10 minutes. Uncover and stir in broccoli. Return to full simmer, cover and cook another 10 minutes. Mix flour into shredded cheese and stir into soup with cream cheese and milk. Cover and heat, stirring occasionally, until thickened and cheese is melted. Stir in spices and lemon juice. Serve hot. Refrigerate leftovers. Copyright © 2016 Stefanie Samara Hamblen |
