Ingredient:
1 package frozen broccoli florets
2 tbsp olive oil
1 cup chopped white onion
1 cup chopped celery
3 cloves garlic, minced
2 tbsp flour
2 cups chicken stock
2 cups milk
1/2 cup freshly-grated Parmesan cheese
1/2 tsp dried thyme
1/4 tsp black pepper
1/4 tsp salt (add more or less to taste)
Parmesan Extra cheese
Method:
Prepare the steamed broccoli according to package instructions. Once it is steamed, roughly chop it into smaller pieces.
While the broccoli is steaming, heat oil over medium-high heat in a medium saucepan. Add the onion and celery, and cook for 5 minutes, stirring occasionally. Add the garlic and cook for an additional minute.
Sprinkle the flour over the vegetable mixture, and stir so that the vegetables are evenly coated. Cook for an additional minute.
Whisk in the chicken stock, milk, Parmesan and thyme, and bring the soup to a simmer. Reduce heat to low, and season with salt and pepper using suggested amounts (or more or less to taste).
Serve immediately, garnished with extra Parmesan.
1 package frozen broccoli florets
2 tbsp olive oil
1 cup chopped white onion
1 cup chopped celery
3 cloves garlic, minced
2 tbsp flour
2 cups chicken stock
2 cups milk
1/2 cup freshly-grated Parmesan cheese
1/2 tsp dried thyme
1/4 tsp black pepper
1/4 tsp salt (add more or less to taste)
Parmesan Extra cheese
Method:
Prepare the steamed broccoli according to package instructions. Once it is steamed, roughly chop it into smaller pieces.
While the broccoli is steaming, heat oil over medium-high heat in a medium saucepan. Add the onion and celery, and cook for 5 minutes, stirring occasionally. Add the garlic and cook for an additional minute.
Sprinkle the flour over the vegetable mixture, and stir so that the vegetables are evenly coated. Cook for an additional minute.
Whisk in the chicken stock, milk, Parmesan and thyme, and bring the soup to a simmer. Reduce heat to low, and season with salt and pepper using suggested amounts (or more or less to taste).
Serve immediately, garnished with extra Parmesan.
