Cooking Instructions
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Step 1
In a large pot with boiling salted water, add in the
Broccoli Florets (3 cups)
and cook for around 3 minutes to slightly soften the broccoli. Drain and set the broccoli aside.
Step 2
Place the pot back on the stove over low heat and add in the
Butter (2 Tbsp)
. Move it around to melt. Add in
Jalapeño Peppers (2)
and let it gently cook for 3-4 minutes over low heat.
Step 3
Add in the
Scallions (1 bunch)
and leaves from the
Fresh Thyme (3 sprigs)
. Stir to sweat down the vegetables.
Step 4
Add in
All-Purpose Flour (2 Tbsp)
. Stir continuously for another 3 minutes. Then add the
Chicken Stock (2 1/2 cups)
as you keep stirring. Next, stir in the
Milk (2 1/2 cups)
and let it come up to a boil. Season with
Freshly Ground Black Pepper (1/4 tsp)
and
Salt (1/4 tsp)
.
Step 5
Add in the
Medium Cheddar Cheese (1/3 cup)
,
Aged Cheddar Cheese (1/3 cup)
and
Pepper Jack Cheese (1/3 cup)
. Stir well, then add in the broccoli. Let it continue to cook on a rolling boil for 5 minutes. Serve in large bowls and enjoy!
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