This is a recipe by my cooking class teacher.

Ingredients:

  • 2 heads of broccoli
  • 2 small onions
  • 7 cups water
  • 3 Knorr chicken bouillon cubes
  • 1 litre homo milk
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 250 grams shredded Cheddar cheese
  • 8 crusty buns

Method:

  1. Chop 1 head of broccoli and the stalks of both heads. Trim leaves and woody stalk. Reserve 1 head of broccoli flowerettes to add to the soup near end of cooking.
  2. Bring the water to boil mixed with the bouillon cubes. Add 1 head of broccoli flowerettes and both stalks to the boiling water. Add 2 chopped small onions.
  3. Once the ingredients are soft, lift out the chunky vegetables with a small strainer and place into a blender or food processor. Puree and then put back into the stock.
  4. Make a paste with the butter and flour. Add the milk to the stew and heat just to boil; reduce heat and add the butter and flour mixture. Mix until smooth. Add the reserved broccoli flowerettes to the soup. Let the soup thicken over low heat.
  5. Serve in bowls, and top each with shredded cheese. Heat the buns in the oven and serve alongside the soup.

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