Chef’s featuring Suzanne Nott Broccoli Cheddar Soup WHAT YOU’LL NEED: • 1/4 c. butter • 1 onion, chopped • 1/4 c. all-purpose flour • 2 c. low-sodium chicken broth • Kosher salt • Freshly ground black pepper • 1 large head broccoli, finely chopped • 1 large carrot, cut into matchsticks • 2 stalks celery, thinly sliced • 2 c. whole milk • 3 c. shredded Cheddar, plus more for garnish • Baguette, for serving DIRECTIONS: In a large soup pot, melt butter. Add onion and cook until soft, 5 minutes. Whisk in flour and let cook 2 minutes. Add chicken broth and season generously with salt and pepper. Stir in broccoli, carrots, and celery and simmer until vegetables are tender, 20 minutes. Reduce heat to low and add milk. Bring to a simmer and stir in cheddar. Season with salt and pepper and top with more cheddar. Serve with baguette. RIGHT IN THE HEART OF DOWNTOWN NEAR THE NAPA TOWN CENTER TASTING ROOM HOURS: Sunday -Thursday 11am-6pm Friday-Saturday 11am-6pm (& Beyond) LIVE MUSIC EVERY SATURDAY NIGHT 7:30 – 10PM Family owned and operated since 1973 - Family Farmers in Napa Valley since 1845. 1245 FIRST STREET • NAPA 707-254-1922 WWW.CAPPHERITAGE.COM
Contra Costa Marketplace - Jan 2017
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