8 oz. block cheddar cheese, freshly grated, plus more for serving
Cayenne pepper, for serving (optional)
How to Make It
In a 4 quart dutch oven, heat olive oil over medium heat.
Add onions and carrots, and saute for 4-5 minutes, stirring occasionally, until onions are soft.
Stir in garlic and cook for an additional 30 seconds.
Stir in flour and cook for 1 minute while stirring. Add bay leaf, mustard, nutmeg, salt, pepper, and then gradually whisk in Summerhill Goat Milk until smooth. Add vegetable stock and bring to a simmer. Simmer for 3-4 minutes or until slightly thickened.
Add broccoli, reduce heat to medium-low. Simmer uncovered for 8-10 minutes or until tender.
Turn off heat, discard bay leaf, and gradually stir in cheese. Add salt and pepper to taste.
Serve immediately, topped with extra cheese and cayenne pepper, if desired.
We've updated our very first Summerhill recipe, zhuzhing it up with with croissant cubes and pouring a rich caramel drizzle over the top. This decadent dessert is perfect for a family gathering.
The rich decadence of red velvet cake combined with white chocolate chips and a simple cookie recipe make for a perfect dessert for the Christmas season! These cookies are sure to delight the whole family and can easily be made gluten-free if required.