Ingredients: |
Ingredients: 5 tbsp. butter, divided
3 large carrots, chopped
3 stalks celery, chopped
1 yellow onion, diced
4 cloves garlic, minced
4 c. chicken broth
3 potatoes, peeled, cut into ½" - ¾" cubes
2 heads of broccoli, chopped into florets
1 small head cauliflower, chopped into florets
¼ tsp. dried thyme
1 tsp. salt
½ tsp. black pepper
Pinch of paprika and cayenne pepper
6 tbsp. flour
3 c. milk (not skim)
½ c. half and half
2 c. shredded medium or sharp cheddar cheese
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Directions: |
Directions:1. In a large pot over set over medium heat, add 1 tbsp. of butter. When butter melts add carrots, celery and onion - sauté for 4 minutes. Add garlic and sauté a bit longer.
2. Stir in chicken broth, potatoes, celery root, thyme, salt, pepper, paprika and cayenne. Bring to a boil, then reduce heat to medium, cover and allow to simmer for 15 minutes (or until the potatoes are almost tender).
3. Stir in broccoli and cauliflower, cook for 5-7 minutes longer or until the veggies are all tender.
4. Meanwhile, melt the remaining 4 tbsp. butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly for about a minute.
5. Slowly pour in the milk, whisking vigorously as you add the milk little by little until smooth. Constantly whisk as the mixture comes to a gentle boil.
6. When it begins to thicken, add the half and half, then remove from heat and pour into the soup.
7. Stir everything together, then turn the heat off. Gradually add the cheddar cheese, stirring until the soup is nice and smooth. |
This recipe for Cheesy Vegetable Chowder is from