Description
Kind of an off-the-cuff, organic, gluten-free version of an old favorite. You can also pop the ingredients into the slow cooker and it will be ready when you get home. Serve in round, gluten-free bread bowl for added love. Top with additional Cheddar and chives.
Ingredients
- 3 teaspoons salted butter
- 3 tablespoons sorghum flour
- 2 cups chicken broth
- 1 ½ cups almond milk
- 1 ½ cups heavy cream
- 1 teaspoon red pepper flakes
- 1 teaspoon minced garlic
- 1 pinch onion powder
- salt and ground black pepper to taste
- 1 ½ heads broccoli, cut into florets
- 1 (8 ounce) package shredded Mexican cheese blend
- 1 (8 ounce) package shredded Italian cheese blend
- 1 (8 ounce) package shredded Cheddar cheese
Instructions
- Melt butter in a large skillet over medium heat. Stir in flour; cook until golden
- about 2 minutes. Add chicken broth
- almond milk
- and cream; cook and stir for 2 minutes.
- Stir in red pepper flakes
- garlic
- onion powder
- salt
- and pepper. Increase heat and bring to a boil
- stirring constantly. Reduce heat to low and cook for 3 minutes. Add Mexican
- Italian
- and Cheddar cheeses. Cook and stir until melted
- 2 to 5 minutes.
- Turn heat to high
- add broccoli
- and bring to a boil. Reduce heat to medium and cook for 5 minutes. Increase heat to high again
- and cook until broccoli is tender but not mushy
- 2 to 3 minutes.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 8