1 bunch broccoli2 quarts chicken broth 10 oz. Sharp cheddar 10 oz. Monterey Jack cheese 3 oz. grated parmesan 1 qt. Milk 1 pint cream 6 oz. butter or vegetable oil 6 oz. flour 1 tsp. hot sauce 1 tsp. Worchestershire sauce Salt to taste 1 tsp. garlic powder Pinch red pepper
Combine butter/vegetable oil and flour in a small saucepan, heat, mix to make a smooth roux.
Cut off broccoli florets, cut broccoli stalks lengthwise then slice thin. Slice cheeses. Make roux. Prepare an ice bath to hold broccoli after cooking.
In a large pot bring chicken broth to a boil. In a 2 quart saucepan bring milk and cream to a hot (180 degree) on medium heat. Add seasoning to broth and milk mixture. To boiling broth add 1st broccoli stalks, cook until tender, then add florets. Using a strainer, drain broccoli (while still green and tender). Save broth and place broccoli in ice bath.
Combine broth and milk mixtures in the large pot and bring almost to a boil . With a wire whip slowly add roux to a smooth cream soup consistency. While mixture is still very hot, blend in cheeses. Then add broccoli.
Twin Chefs Soup Company
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