More SOUP! Sorry, not sorry!
I'm definitely a big fan of broccoli, but I'm NOT a fan of broccoli smothered in "cheese" sauce or anything approximating that miserable excuse of a bribe to get kids to eat those wonderful mini "trees." So, broccoli cheddar soup has not been high on the list of favorite foods.
However...!
Again, gazing into the depths of the refrigerator, I saw that (now three-quarters) gallon of homemade chicken broth, several packages of shredded cheese, and a quart container of leftover broccoli (NAKED broccoli, that is).
I wanted something cheesy, but not TOO cheesy. Because I'm kind of turned off by the orange color of restaurant versions of this soup, I used a cheddar/jack cheese blend. So here's what I came up with this time! If you like it cheesier than this, just experiment and add some more.
Broccoli Cheddar Soup
1/4 c butter
1/2 onion, chopped
1 c matchstick-cut carrots
2 stalks celery, thinly sliced
1 clove garlic, minced
1/4 c flour
1 t salt
1/2 t white pepper
2 c chicken broth, hot (I heat it in the microwave in a Pyrex measuring cup)
2 c milk
2 c shredded cheddar cheese
1 lb broccoli florets, cooked and chopped (see NOTE, below)
In a 4-qt pan, melt the butter and saute the carrots, celery, onion, and garlic until fragrant. Add flour, salt, and pepper, and cook 1-2 minutes, stirring constantly, then add the hot broth slowly, still stirring constantly, until the flour is incorporated and there are no lumps.
Stir in the milk. Heat to a boil, reduce the heat, and simmer until the mixture thickens. Add the remaining ingredients, bring back to a boil, reduce the heat, and simmer until the cheese is completely melted and the broccoli is heated through. Adjust the salt and pepper to taste, and serve.
[NOTE: I buy a one-pound steam-in-bag package of frozen broccoli florets, microwave them per the package directions, then chop them very coarsely.]
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