By Amy Deline, The Gourmand Mom
1 tablespoon olive oil
4 ounces spicy Spanish chorizo, halved and sliced
1 small onion, finely diced
3-4 cloves garlic, thinly sliced or minced
1/4 cup flour
4 cups milk (skim milk works well)
8 ounces aged white cheddar, shredded
3 cups broccoli, steamed until tender and well chopped
About 1 teaspoon salt
1. Heat olive oil in a large pot over medium heat. Add the chorizo and cook for a few minutes, until the chorizo begins to release its oil.
2. Add the onion and garlic. Cook for 3-5 minutes. Sprinkle the flour over the mixture and continue cooking for a minute or two, stirring constantly.
3. Add the milk and whisk until well combined. Bring the milk to a simmer as you continue whisking. Simmer for about 3 minutes, until the milk begins to thicken.
4. Turn down the heat and stir in the cheese. Continue stirring until melted. Stir in the broccoli. Season with salt, to taste.
