Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, broccoli chowder. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Broccoli Chowder Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes. Broccoli Chowder Recipe photo by Taste of Home This satisfying remake of broccoli chowder benefits from the creamy texture of cooked potatoes and smooth, tangy reduced-fat sour cream instead of getting its richness from as much as a cup each of cream and cheese. Not only is the flavor vibrant, but a single serving gives you over half of the daily recommendation for vitamin C.
Broccoli Chowder is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Broccoli Chowder is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook broccoli chowder using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Broccoli Chowder:
- Prepare 6 tablespoons Extra Virgin Olive Oil from Spain
- Make ready 2 medium carrots cut into cubes
- Make ready 1 bunch celery cut into cubes
- Prepare 1 onion cut into cubes
- Make ready 2 minced garlic clove
- Take 4 cups chicken stock
- Make ready 2 medium potatoes cut into large cubes
- Take 1 head broccoli
- Get Salt and pepper to taste
- Prepare 2 tablespoons whole wheat or spelt flour
- Get 2 cups full-fat milk
- Get 1 cup grated cheese
Working in batches, if needed, pour soup into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. This is by far the best broccoli cheese soup I have been able to come up with.
Instructions to make Broccoli Chowder:
- First, take a large pot, and then add 4 tablespoons of Extra Virgin Olive Oil from Spain. Place over medium heat and add the onion, carrots, celery and garlic, and sauté for about 4 minutes.
- Add 2 cups of stock, the potatoes and some salt. Turn up the heat until it boils and then add the broccoli. Cover the pot, turn down the heat and let it simmer for 15 minutes.
- If necessary, add another cup of stock and let it cook for another 5 minutes. All the vegetables should be tender. Then remove from the heat.
- Put the other 2 tablespoons of Extra Virgin Olive Oil from Spain in a pan, put it on the burner (keeping it at the same temperature as before), and add the whole wheat flour. Cook, stirring continuously with a whisk, and adding the milk, little by little. Remember that the mixture should be thick and free of lumps. Add salt and pepper, and then stir.
- Add this sauce to the vegetable soup and let it cook for a few more minutes.
- Remove the chowder from the heat and check the salt. If you want to make it a bit lighter, you can add more stock.
- Serve on a plate and garnish with cheese to taste.
Place a clean towel over opening. This is by far the best broccoli cheese soup I have been able to come up with. It's made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli. Broccoli is a delicious, nutritional powerhouse. Our favorite broccoli soup recipes show off this veggie in tasty ways.
So that’s going to wrap it up for this special food broccoli chowder recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
