Soup with broccoli and cheese

-Butter – Article 5. l.
-Bulb – 1 pc.
-Garlic – 1 clove
-Flour – 0, 25 cups
-Vegetable broth – 2 cups
-Milk – glass
-Sliced ​​broccoli – 2-3 cups
-Carrots – 2 pcs.
-Salt and pepper – to taste
-Paprika – to taste
-Mustard powder – 0 5 h. L.
-Cayenne pepper – to taste
-Grated cheddar cheese – 200 g

1. In a saucepan fry the onion until transparent in 1 tablespoon of butter. Add the chopped garlic and hold still for half a minute, stirring.
2. In a saucepan with a thick bottom, melt 4 tablespoons butter, add flour and cook over medium heat for 3-5 minutes, stirring vigorously, until the flour thickens. Then slowly add the vegetable broth, continuing to stir.
3. Pour in the milk. Cook the mixture over low heat for about 15-20 minutes.
4. Meanwhile, chop the broccoli and carrots, and when the mixture boil for about 20 minutes to fill up the vegetables and fried onions with garlic.
5. Add salt, pepper, paprika, mustard powder, cayenne pepper. Continue to simmer for another 20-25 minutes.
6. Then add the grated cheddar cheese and stir to melt it in the soup. After adding the cheese fire can not hold more than 1 minute.

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