|View single post by javal1|
|Posted: Wed Mar 18th, 2009 02:00 am||
|OK, had this one tonight and we were both very happy with it. Pulled the basic recipe from here, and made a couple of revisions (in red):
Yield: 4-6 servings
1/4 cup (1/2 stick) butter
1 onion, chopped
1 large bunch broccoli (about 14 ounces, fresh)
4 cups chicken broth
1 cup cream
1/2 cup white wine
1/4 cup cornstarch
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
12-16 ounces Cheddar, grated
salt, to taste (at least 1 teaspoon!)
1. In large stock pot, melt butter over medium heat. Add onion and cook and stir until onion is tender.
2. Wash and trim ends of broccoli and then chop broccoli (including stems). Add broccoli and chicken broth to pot. Cover and bring to a boil. Simmer until broccoli is tender, about 10-15 minutes.
3. In a small bowl, whisk together the milk, cornstarch, pepper, and garlic salt. Add to boiling broccoli mixture, stirring until thickened, about 3-5 minutes.
4. Reduce heat to low-medium low and stir in cheese until melted. Add salt to taste (important!).