 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Make ahead and store in serving-size potions using Ziploc® Twist 'n Loc containers. Ingredients:
1/2 cup each finely chopped carrot, celery and onion |
1/4 cup chopped sweet red pepper |
8 tablespoons butter, divided |
4 cups chicken broth |
3 cups fresh broccoli florets |
1 medium potato, peeled and diced |
3/4 teaspoon worcestershire sauce |
1/2 teaspoon cayenne pepper |
1/4 cup king arthur unbleached all-purpose flour |
1 can (12 ounces) evaporated milk |
2 cups (8 ounces) shredded sharp cheddar cheese |
additional shredded sharp cheddar cheese, optional |
Directions:
1. In a Dutch oven, saute the carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in the broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until broccoli and potato are tender.
2. Meanwhile in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; stir just until cheese is melted.
3. Slowly stir cheese sauce into vegetable mixture. Garnish with additional cheese if desired. Yield: 8-10 servings.
|
|