The How-To Cookbook for Teens: 100 Easy Recipes to Learn the Basics by Morrison Julee

Author:Morrison, Julee [Morrison, Julee]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-03-23T16:00:00+00:00

TOOLS AND EQUIPMENT

vegetable peeler

box grater

large saucepan

stirring spoon

whisk

INGREDIENTS

2 tablespoons butter

½ cup chopped yellow onion

2 tablespoons all-purpose flour

3 cups milk

1 cup vegetable broth

2 cups chopped cooked broccoli

1 cup julienned carrots

2 cups shredded Cheddar cheese

Salt

Freshly ground black pepper

½ teaspoon sour cream

1 . Make a roux: In a large saucepan, melt the butter over medium heat. Add the onion. Cook for about 5 minutes, or until tender. Stir in the flour. Cook for about 1 minute, then slowly add the milk and vegetable broth, about ¼ cup at a time, whisking until thickened and smooth.

2 . Make the soup: Add the broccoli and carrots. Simmer for about 10 minutes, or until heated through and the flavors meld. Stir in the cheese, and cook for 10 minutes, or until fully melted and blended through. Season with salt and pepper. Remove from the heat.

3 . Serve: Stir in the sour cream, and serve.

Helpful Hint: To julienne carrots, cut off a thin slice of the carrot on one side lengthwise so you can lay the carrot flat on the cutting board and it is stable. Cut the carrot crosswise into thirds. For each third, cut ⅛-inch lengthwise slices, then cut each slice into ⅛-inch-wide strips, or “matchsticks.” If you don’t have time to julienne the carrots, you can use grated carrot instead.

PER SERVING: CALORIES: 424; TOTAL FAT: 29G; SODIUM: 687MG; CHOLESTEROL: 90MG; TOTAL CARBS: 21G; FIBER: 3G; SUGAR: 12G; PROTEIN: 22G

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