For "the earth is the Lord's, and the fullness thereof." 1 Corinthians 10:26
4 T butter
1/2 t olive oil
1 leek, sliced
1/4 c all-purpose flour
1 c half-and-half
1 leek, sliced
1/4 c all-purpose flour
1 c half-and-half
1 c heavy cream
3 c water
3 c water
2 T chicken base seasoning
2 bay leaves
1/2 t nutmeg
Hickory smoked salt and freshly cracked black pepper, to taste
4 c broccoli florets
2 large carrot, diced
2 c grated sharp cheddar cheese
2 bay leaves
1/2 t nutmeg
Hickory smoked salt and freshly cracked black pepper, to taste
4 c broccoli florets
2 large carrot, diced
2 c grated sharp cheddar cheese
1/2 c smoked Gouda
Melt the butter in a large Dutch oven over medium heat. Add the leeks and carrots, cooking until tender. Whisk in the flour and cook 3 minutes, then gradually whisk in the half-and-half and cream until smooth. Add the water and chicken base seasoning, bay leaves and nutmeg. Next, season with hickory smoked salt and cracked black pepper and bring to a simmer. Reduce the heat to low and cook, uncovered, until thickened. Stir often.
Add the broccoli to the broth mixture and simmer until tender, about 20 minutes, stirring occasionally. Discard the bay leaves.
Add the cheese to the soup and whisk over medium heat until melted. Enjoy!!!
Melt the butter in a large Dutch oven over medium heat. Add the leeks and carrots, cooking until tender. Whisk in the flour and cook 3 minutes, then gradually whisk in the half-and-half and cream until smooth. Add the water and chicken base seasoning, bay leaves and nutmeg. Next, season with hickory smoked salt and cracked black pepper and bring to a simmer. Reduce the heat to low and cook, uncovered, until thickened. Stir often.
Add the broccoli to the broth mixture and simmer until tender, about 20 minutes, stirring occasionally. Discard the bay leaves.
Add the cheese to the soup and whisk over medium heat until melted. Enjoy!!!
No comments:
Post a Comment