Broccoli - froze is fine
Leeks - sliced thin
Garlic - smashed
Onion - chopped
Carrot - not too much, diced
Una Grande PotAHtay - chopped
Tumeric Root - chopped
Butter - plenty, a stick at least
Cheese - plenty, per preference
Salt n Peppa - of course
Gotta saute the tastey bits to get a caramelized flavor base to avoid using broth:
Butter garlic onion a few bits of tumeric salt n peppa. Cook it fast but don't burn it. Need it getting brown and yummy for flaves.
Add leeks carrot potAHtay rest of tumeric, more butter if needed. Sizzle it down into a gravy of yums.
Add the Broccoli Queen.
Toss her around in that gravy a bit. She likes it that way.
And slowly add water. Keep the heat up but not outta control.
Stir. Swirl. Absorb.
Add as much water as you want - Considering consistency and flavor dilution. The more you add, the thinner and weaker it gets.
Once it is "perfect for you", add some cheese.
Whatever kind you like, as much as you like. Note: Real cheeses will not behave like Velveeta! They will be gooey and clumpy. Please don't violate this piece of art with that whore Velveeta, or any other cheap cheese!
The point in this recipe was to NOT make cheese soup with some broccoli bits in it, and to NOT use an entire dairy farm for a base. Hence, no creama and little cheese-to-do-abouts.
Best to add the cheese in your bowl, that way it doesn't make a mess of the pot or the ladle.
Good luck!
I haven't made this yet. Hope it doesn't suck!
Leeks - sliced thinGarlic - smashed
Onion - chopped
Carrot - not too much, diced
Una Grande PotAHtay - chopped
Tumeric Root - chopped
Butter - plenty, a stick at least
Cheese - plenty, per preference
Salt n Peppa - of course
Gotta saute the tastey bits to get a caramelized flavor base to avoid using broth:
Butter garlic onion a few bits of tumeric salt n peppa. Cook it fast but don't burn it. Need it getting brown and yummy for flaves.
Add leeks carrot potAHtay rest of tumeric, more butter if needed. Sizzle it down into a gravy of yums.
Add the Broccoli Queen.
Toss her around in that gravy a bit. She likes it that way.
And slowly add water. Keep the heat up but not outta control.
Stir. Swirl. Absorb.
Add as much water as you want - Considering consistency and flavor dilution. The more you add, the thinner and weaker it gets.
Once it is "perfect for you", add some cheese.
Whatever kind you like, as much as you like. Note: Real cheeses will not behave like Velveeta! They will be gooey and clumpy. Please don't violate this piece of art with that whore Velveeta, or any other cheap cheese!
The point in this recipe was to NOT make cheese soup with some broccoli bits in it, and to NOT use an entire dairy farm for a base. Hence, no creama and little cheese-to-do-abouts.
Best to add the cheese in your bowl, that way it doesn't make a mess of the pot or the ladle.
Good luck!
I haven't made this yet. Hope it doesn't suck!
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