This recipe I am very happy with. After searching on Pinterest for dinner ideas, I came upon many different broccoli cheese soup recipes. I wasn't particularly happy with any one of them, but they all had some good elements. Some used too much milk/cream which I thought would be too rich, some used only stock which I thought wouldn't be rich enough. I think I came up with a pretty good combination and a great soup. Being a cheese based soup I also though that it wouldn't work as well being reheated. I was wrong, the last time I made it I kept it in the fridge and it lasted a good couple days (it would have lasted longer but it was so good we just ate it). Thursday was the perfect day to make a big batch.
What you will need:
2-broccoli crowns
3-celery stocks
3-carrots
1-small onion
1-clove garlic
32 oz chicken stock (this time I didn't use my homemade stock, I used a boxed stock that I had in my pantry. 32 oz is an entire box)
3 cups sharp Cheddar cheese (you could use any kind you like)
4 tbsp butter
1/4 cup flour
1-can evaporated milk
salt/pepper
What you do:
Chop up all veggies, set aside the broccoli. In a large stock pot melt butter and cook celery, carrots, onion, and garlic and season with salt and pepper. Cook veggies until tender.
Add the flour and coat the veggies, (this is what will make the soup thick) cook for just a couple minutes.
Add the stock and evaporated milk, cook until it becomes thick and season again with salt and pepper. (If you salt and pepper every layer of what you are making it will taste very well seasoned) At this point I took an immersion blender to smooth everything together. This step is not required but it just makes a smooth soup.
After I blended everything I added the cheese and broccoli and let everything simmer together on the stove top for a few hours.
Looks and sounds FaNtAsTiC!! I am going to have to try this recipe!
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