Made broccoli cheddar soup with crispy pancetta. And no flour and gf stock, so friendly to those who are gluten free.
3 cups shredded cheese
2 cups cream
1 cup cooked chopped broccoli
(stems removed)
1/4 cup chicken stock
1/2 cup chopped pancetta, crisped
Heat cream on medium heat and once it starts to bubble, add in cheese and stock. Whisk until it thickens into a thick sauce. Stir in the broccoli.
Serve in bowls and add a spoonful of pancetta. -@raleighrevealed
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