Shourba Cup LLC

Dubai, United Arab Emirates

cups flour3 tablespoons sugar12 teaspoon salt1 tablespoon baking powder2 eggs, beat them separately before adding to mixture14 cup butter, melted (18 of a pound)1 34 cups milk Mix the dry items first.Combine the eggs and melted butter to the milk and slowly stir into the flour mixture.Let sit at least 10 minutes while heating the pan.These will be high, but light and fluffy -- .

1 tablespoon melted butter12 medium chopped onion14 cup melted butter14 cup flour2 cups half-and-half cream2 cups chicken stock12 lb fresh broccoli (chopped into bite size pieces)1 cup carrot, julienned, grated14 teaspoon nutmeg8 ounces grated sharp cheddar cheesesalt and peppercrusty bread or bread bowl Saut onion in butter. Set aside.Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.Add salt, pepper & nutmeg. Note: you can pure half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.