Broccoli - 2 Cups
Small Broccoli Florets - 15-20 nos.
Medium size onion - 1 No. (finely chopped)
Chicken stock/Vegetable Stock - 2 Cups
(You can use plain Water)
Milk - 1 Cup
All Purpose Flour - 2 Tablespoons
Garlic Cloves - 2 medium cloves, minced
Black Pepper Powder - As per taste
Salt - As per taste
Olive Oil - 1½ Tablespoon
Chili Con Queso Dip - 5-6 Tablespoons
(You can use same amount of Cheddar Cheese)
How to Make :
Wash and place 2 cups of broccoli in the food processor and chop very fine. Heat the oilve oil in a pan. Add minced garlic and onion. Sauté onion until they are translucent. Add chopped broccoli in the pan and fry until it is dry. Add all purpose flour and fry for 1-2 minutes. Add chicken stock and keep stirring to avoid any lumps. Add the remaining broccoli florets and let the soup thicken. Pour Milk into the soup and let it simmer for 3-4 minutes. Stir in Chili Con Queso dip and remove from the heat. Add salt and Black Pepper. Serve warm with garlic bread.
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