Gnocchi (lemon) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: - 2 80–oz. bags of frozen broccoli cuts
- 1 very large yellow onion, pureed
- 6–8 carrots, diced
- 7 stalks celery, diced
- 2–1/2 tbsp. garlic powder
- 3–4 tbsp. chicken bouillon powder
- 3 tsp. salt
- 1–1/2 tbsp. pepper
- 3–4 tsp. herbs de provence
- 3 pouches instant mashed potatoes (four–cheese or garlic)
- 1 large loaf velveeta
- 16 oz. shredded sharp cheddar
- 1 stick butter
- 2 cups Half & Half
- 1/2 c. flour
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Directions: |
Directions:Place frozen broccoli in microwave–safe container and microwave approx. 10 minutes for each bag until broccoli is hot and tender.
While broccoli is cooking, puree onion & dice celery and carrots in food processor. Sautee vegetables in very large stock pot (I used my tamale pot) with a little oil until translucent.
Pour broccoli into stock pot with veggies. Add enough water to cover broccoli by one inch. Add seasonings.
Turn up to high and bring to a boil. Cook until broccoli is completely tender.
Scoop out several large cups of hot liquid and place in blender or food processor. Pour in mashed potatoes and blend until thick and creamy. Add to soup and stir to blend in.
Cube velveeta and butter and add to soup. Stir until melted.
In a large cup, pour in flour and 1 cup Half & Half. Whisk until lumps are gone and add to soup to thicken.
Lower soup to simmer, stir in shredded cheddar and remaining Half & Half. Simmer until ready to serve.
You’re done. |
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Number Of
Servings: |
Number Of
Servings:30 |
Personal
Notes: |
Personal
Notes: (If this recipe is too much, just cut everything in half)
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