(Episode was live on April 27, 2021)
On April 27th at 6:30pm, join us on YouTube, Facebook, and Zoom for “Home Cooking”, the ultimate guide to healthy vegan and vegetarian cooking. Chef Miguel Larcher will lead us in making scrumptious meals that everyone in your family will enjoy.
Nadine Larcher will be giving a riveting presentation on what you can do to improve your lifestyle (more info to come on this!).
In order to adequately prepare for the program, we are announcing the recipes a minimum of five (5) days beforehand.
Chef Larcher will be preparing “Veloute Broccoli Cheese Soup”.
Ingredients
3 potatoes or 14 ounces cut into quarter
3 carrots or 3 -1/2 ounces carrots cut into big chunks
1 large onion or 2 smalls onions cut into 4
1/2 cup cashew
2-1/2 teaspoons salt
2 cloves garlic crushed
1/2 teaspoons chopped rosemary
1/4 teaspoons smoke paprika (optional)
Garnish: 1 large head of broccoli or 6 ounces cut into floret and blanched for 40 second drained and reserve for the veloute.
Directions
In a sauce pan add 4 cup of water and all the vegetables, and bring it to a boil. Simmer and cover for 40 minutes or until potatoes and carrots are tender.
Add vegetables into a blender with two cups of the simmered water. Blend until very smooth.
Pour blended mixture into a sauce pan.
Now blend cashew with the salt into the blender with a little bit of the remaining simmered water until very smooth and creamy.
Mix it into the creamy vegetables with garlic and rosemary and the smoke paprika if you choose to.
Return to the stove and simmer the veloute (the creamy vegetables) for 10 minutes stirring it often with a whisk. Add broccoli in the last remaining minute.
Et voila. Bon appetite my friends!
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