Preheat oven to 400°F (200°C). Toss all Roasted Broccoli with all Roasted Broccoli Olive Oil, all Roasted Broccoli Salt, and all Roasted Broccoli Pepper. Roast for 20-25 minutes, or until tender and slightly browned.
While broccoli roasts, melt all Base Butter in a large pot or Dutch oven over medium heat.
Add all Base Yellow Onion and cook until softened, about 5 minutes.
Add all Base Garlic and cook for 1 minute more, until fragrant.
Pour in all Base Chicken Stock and bring to a simmer.
In a separate saucepan, prepare the Cheese Sauce: Melt all Cheese Sauce Butter over medium heat. Whisk in all Cheese Sauce Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in all Cheese Sauce Milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and stir in all Cheese Sauce Cheddar Cheese and all Cheese Sauce Gruyere Cheese until melted and smooth.
Add the roasted broccoli and all Base Heavy Cream to the pot with the chicken stock. Simmer for 5 minutes.
Stir in the Cheese Sauce and all Base Dry Sherry and all Base White Pepper. Heat through, but do not boil.
Serve immediately.
Ingredients
6
4 cups340 gBroccoli Florets
2 tbsp30 mLOlive Oil
1/4 tsp1.25 mLSalt
1/8 tsp0.625 mLBlack Pepper
2 tbsp30 mLButter
1 medium150 gYellow Onion-diced
2 cloves6 gGarlic-minced
4 cups950 mLChicken Stock
1 cup240 mLHeavy Cream
1 tbsp15 mLDry Sherry
1/4 tsp1.25 mLWhite Pepper
1/4 cup30 gButter
1/4 cup30 gAll-Purpose Flour
3 cups710 mLWhole Milk
8 oz227 gExtra Sharp Cheddar Cheese-shredded
2 oz57 gGruyere Cheese-shredded
Equipment
Baking sheet
Large pot or Dutch oven
Saucepan
Whisk
Measuring cups and spoons
Instructions
Preheat oven to 400°F (200°C). Toss all Roasted Broccoli with all Roasted Broccoli Olive Oil, all Roasted Broccoli Salt, and all Roasted Broccoli Pepper. Roast for 20-25 minutes, or until tender and slightly browned.
While broccoli roasts, melt all Base Butter in a large pot or Dutch oven over medium heat.
Add all Base Yellow Onion and cook until softened, about 5 minutes.
Add all Base Garlic and cook for 1 minute more, until fragrant.
Pour in all Base Chicken Stock and bring to a simmer.
In a separate saucepan, prepare the Cheese Sauce: Melt all Cheese Sauce Butter over medium heat. Whisk in all Cheese Sauce Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in all Cheese Sauce Milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and stir in all Cheese Sauce Cheddar Cheese and all Cheese Sauce Gruyere Cheese until melted and smooth.
Add the roasted broccoli and all Base Heavy Cream to the pot with the chicken stock. Simmer for 5 minutes.
Stir in the Cheese Sauce and all Base Dry Sherry and all Base White Pepper. Heat through, but do not boil.
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