Our hydroponic farm is keeping us busy and we are happy that our customers are delighted with our veggies! Here is a new recipe using broccoli and carrots for a comforting soup, which we hope that our friends in the Northern Hemisphere will find handy to keep warm this season!
1/4 stick of butter
1/2 medium onion
2 cloves garlic
2 cups chicken stock
2 cups milk
1/4 cup cornstarch
220g cheddar cheese
Salt and Pepper to taste
Make ahead: Wash your veggies. Peel the carrot and cut into small cubes. Cut broccoli florets. Set aside. Chop or grate the cheese and keep in a small bowl. Cut the ‘lid’ of the bread balls and remove filling. You don’t have to discard the filling; you could spread garlic/herb butter and heat in a pan until golden brown.
Place a pot on medium heat and melt butter, add chopped onion and minced garlic; cook until crystallized. Pour in the chicken stock and boil. Add the carrot cubes and broccoli. Add milk, reserve ½ cup to dissolve the cornstarch in a cup. Make sure to mix well; pour in the pot. Reduce heat and stir constantly to prevent from adhering to the bottom. Add about 90% of the cheese and stir until melted. Check taste and adjust seasoning. Serve in bread bowls and sprinkle the remaining cheese.
Recipe: Adapted from Yammie’s Noshery.