BROCCOLI CHEESE SOUP



*ingredients:

°1 French shallot, finely chopped
°1 clove finely minced garlic
°45 ml (3 tablespoons) butter
°4 thin slices of pork, minced
°60 ml (½ cup) all-purpose flour
°Few ground nutmeg
°875 ml (3 1/2 c) chicken-broth
°125 ml (half a c) 35% or 15% cook cream
°5 ml (1 teaspoon) old mustard
°625 ml (2 ½ cups) grated light yellow cheddar cheese (about 225 g / 8 oz)
°1 liter (4 cups) broccoli florets, cooked and well drained
°Salt and Pepper

* Preparation:

In  saucepan, saute shallots also garlic in butter. Add pork and cook for two minutes. Sprinkle with flour and nutmeg and cook for 1 minute, stirring.
Add broth, cream and mustard. Bring the mixture to a boil over medium heat, stirring with a paddle attachment. Leave on low heat for 5 minutes. Remove the pan from the heat and stir in the cheese, stirring, until it melts. Add broccoli and reheat without boiling. A little salt and pepper.

Enjoy !


 

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