Luscious, delicious, and comforting. Oh, and I would also say it's figure friendly. True story, it's all about the cooking technique and ingredients. Small changes make a difference.

1 tbsp butter
1 tbsp olive oil
1 medium onion chopped
2 carrots peeled and chopped
3 stocks celery chopped
2 cloves garlic minced
salt and pepper to taste
1 tsp dried thyme or 1tbsp fresh
32 oz chicken stock
2 cups broccoli
2 cups cauliflower
2 medium potatoes diced in 1/2" squares
1 cup milk
1/3 cup flour
1/4 cup cream (optional)
In a stock pot over medium low heat add butter and oil. Once butter has melted add onions, carrots and celery. Cook until translucent, about 4 to 5 minutes. Add garlic and seasonings. cook for 1 more minute and pour in stock. Add broccoli, cauliflower, and potatoes. Turn up the heat and bring to a low boil. Cover and cook until veggies are tender.

Mix the milk and flour together well. Making sure there are no lumps. Add the slurry mixture, turn heat up to medium high, and stir until thickened. About 8 minutes. Remove from heat and stir in the cream. Serve with grated cheese of choice, Enjoy!
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