Broccoli Chowder

Name: Broccoli Chowder
Total time: 1800 s
Yield: 4 people
Cuisine: American
Ingredients: 6 tablespoons Extra Virgin Olive Oil from Spain; 2 medium carrots cut into cubes; 1 bunch celery cut into cubes; 1 onion cut into cubes; 2 minced garlic clove; 4 cups chicken stock; 2 medium potatoes cut into large cubes; 1 head broccoli; Salt and pepper to taste; 2 tablespoons whole wheat or spelt flour; 2 cups full-fat milk; 1 cup grated cheese

Olive Oils from Spain @oliveoilsspain

Spain

Nature is wise and offers us with healthy produce. Use these gifts to make delicious and nourishing dishes like this Broccoli Chowder!

Olive Oils from Spain @oliveoilsspain

Spain

Nature is wise and offers us with healthy produce. Use these gifts to make delicious and nourishing dishes like this Broccoli Chowder!

Saved

Ingredients

30 minutes

4 people

6 tablespoonsExtra Virgin Olive Oil from Spain
2medium carrots cut into cubes
1 bunchcelery cut into cubes
1onion cut into cubes
2minced garlic clove
4 cupschicken stock
2medium potatoes cut into large cubes
1 headbroccoli
Salt and pepper to taste
2 tablespoonswhole wheat or spelt flour
2 cupsfull-fat milk
1 cupgrated cheese

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Steps

30 minutes

1

First, take a large pot, and then add 4 tablespoons of Extra Virgin Olive Oil from Spain. Place over medium heat and add the onion, carrots, celery and garlic, and sauté for about 4 minutes.
2

Add 2 cups of stock, the potatoes and some salt. Turn up the heat until it boils and then add the broccoli. Cover the pot, turn down the heat and let it simmer for 15 minutes.
3

If necessary, add another cup of stock and let it cook for another 5 minutes. All the vegetables should be tender. Then remove from the heat.
4

Put the other 2 tablespoons of Extra Virgin Olive Oil from Spain in a pan, put it on the burner (keeping it at the same temperature as before), and add the whole wheat flour. Cook, stirring continuously with a whisk, and adding the milk, little by little. Remember that the mixture should be thick and free of lumps. Add salt and pepper, and then stir.
5

Add this sauce to the vegetable soup and let it cook for a few more minutes.
6

Remove the chowder from the heat and check the salt. If you want to make it a bit lighter, you can add more stock.
7

Serve on a plate and garnish with cheese to taste.