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Soup & Stew
American
2 - 4 servings
10 minutes
1 hour
6 tablespoons unsalted butter
1/2 cup organic celery
1 head Melissa’s Romanesco
2 large Yukon Gold Potatoes, peeled and cubed
1/4 cup all-purpose flour
2 cups whole milk
2 1/2 cups chicken broth
8 ounces cheddar cheese, grated
Salt and pepper to taste
Tomato Basil Croutons as needed (optional)
Melt the butter in a large stock pot over medium heat.
Add celery, onion, Romanesco and potatoes and sauté for 10 minutes.
Stir in flour and cook for 30 seconds.
Slowly add milk and broth while stirring.
Add the cheese and bring to a boil, stirring constantly.
Reduce heat and simmer for 25 minutes.
Remove from the heat and let cool for a few minutes.
Carefully blend the soup until smooth. Return to the stove and reheat.
Serve immediately. Garnish with croutons.
