Cheddar and Broccoli

Creamy Cheddar and Broccoli Soup is rich and flavourful. Loaded with just the right amount of cheese and perfect for dinner.

Ingredients

• 1 Piece of Shallots, Finely Chopped
• 1 Clove of Garlic, Finely Chopped
• 3 Tablespoons of Garlic
• 4 Thin Slices of Beef Rashes, Finely Chopped
• 40 Grams of All-Purpose Flour
• A Pinch of Nutmeg
• 15 Grams of Chicken Stock
• 340 ml of Water
• 150 ml of Heavy Cream
• 1 Teaspoon of Mustard
• 340 grams of Cheddar Cheese
• 1 Head of Broccoli, Cut into Small Florets

Cuckoo Featured Product

HN10

Steps

1. Take a multicooker, open and unlock the handle to the unlock position. Add 340ml of water into the cooker and broccoli into the cooker. Close and lock the lid by turning the handle to the lock position.
2. Press the [MENU SELECTION] button to select the [MULTICOOK] function. Set the cooking time for 5 minutes then temperature 100 degrees then press [COOK]
3. Once the cooking time is finished, open and unlock the lid by turning the handle to the unlock position. Take out the broccoli from the cooker and place it separately on to a plate. Take out the inner pot and drain the water then put the pot back into the cooker.
4. With the lid still open, turn the handle to the lock position. Pre-heat the cooker by pressing the [MENU SELECTION] button to select the [MULTICOOK] function. Set the cooking time for 10 minutes then temperature 120 degrees then press [COOK]
5. Add butter into the cooker, add shallot, garlic and beef rashes. Stir-fry until it’s fragrant and cooked. Sprinkle and stir constantly with flour and nutmeg for 1 minute.
6. Add chicken stock, water, cream and mustard. Let it simmer for 3 minutes.  Add the cheese and keep stirring until the cheese melted and the cooking time finished. Add the cooked broccoli into the cooker and mix well. Season with salt and pepper.