Ingredients
1 tsp rice bran oil
1 small onion, finely chopped
2 garlic cloves, minced
4 cups broccoli florets, chopped
2 cups chicken stock
½ tsp dry mustard
½ tsp SIDS SALT & PEPPER
Dash of Kaitaia Fire
⅓ cup flour
2½ cups full cream milk
¼ tsp SIDS CRAZY SALT
½ cup cheddar cheese, shredded
2 tbsp grated Parmesan
Directions
Sauté the onion and garlic for 3-4 minutes, until the onion is almost soft, stirring frequently. Stir in the broccoli, stock, mustard, Kaitaia Fire and SIDS SALT & PEPPER. Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer for 5 minutes, until the broccoli is tender, stirring occasionally.
In a medium bowl, whisk together the milk, SIDS CRAZY SALT and flour. Stir into the soup and simmer for 2-3 minutes, until the mixture has thickened, stirring occasionally.
Stir in the cheddar and Parmesan and cook over medium-low heat for 1-2 minutes, until the cheeses have melted, stirring occasionally.
