Ingredients
4 tbsp butter
½ onion, diced
1 tbsp garlic, minced
2 tsp salt
1 tsp paprika
½ tsp pepper
⅓ c flour
32 oz Pacific Foods chicken broth
3 heads of broccoli, rough chopped
1 c carrot, shredded
2 c heavy cream
3 c sharp cheddar cheese
1 package of puff pastry
1 egg, whisked
flakey sea salt (optional)
Tools
8 oz ramekins
Directions
Step 1
Preheat oven to 400 degrees.
Step 2
Melt butter in a large sauce pot. Add onion and garlic and saute until translucent (about 3-4 minutes).
4 tbsp butter
½ onion, diced
1 tbsp garlic, minced
Step 3
Mix in flour and spices to create a roux. Cook until flour smell disappears.
⅓ c flour
2 tsp salt
1 tsp paprika
½ tsp pepper
Step 4
Pour in chicken broth and mix until roux dissolves. Bring to a simmer. The liquid will thicken slightly.
32 oz Pacific Foods chicken broth
Step 5
Add in broccoli and carrots. Cook for 10 minutes.
3 heads of broccoli, rough chopped
1 c carrot, shredded
Step 6
Add in heavy cream and cheddar cheese. Cook for an additional 5 minutes. The soup will thicken further.
2 c heavy cream
3 c sharp cheddar cheese
Step 7
While the soup is cooking, roll our the puff pastry dough. Cut out circles to fit the tops of 8 oz ramekins. Place on a greased baking sheet a brush with egg wash and sprinkle with sea salt. Bake for 10 minutes.
1 package of puff pastry
1 egg, whisked
flakey sea salt (optional)
Step 8
Pour soup into the ramekins and top with golden brown puff pastry.