Broccoli and Carrot Soup
4 tablespoons gluten free plain flour
4 tablespoons of butter
one medium diced onion
three and a half cups of milk (if you would like to minimise dairy I use rice milk).
three cups of chicken stock
2 medium-sized broccoli (cut off the bottoms and use the heads – separated)
1 cup of carrots
1 teaspoon of salt, cracked pepper and nutmeg
2 cups of cheddar cheese or gruyere cheese
Take out a large saucepan and a wooden spoon, put the stove on medium heat. Melt the butter, add the onion, then the flour and blend together. Once blended add 3 and a half cups of milk and mix, then add the chicken stock and mix, then add the broccoli and one cup of carrots. Add salt, pepper and nutmeg and mix. Bring the mixture to a boil while stirring. Once boiled put on low heat and cover for twenty minutes. Stirring on occasion. After twenty minutes add two cups of cheese. Mix together and heat up a little. Place in soup bowls and serve. This is a photo of the soup I made for dinner last night.