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Borccoli cheese soup

No recipe that I looked at seemed perfect, so I took a chance and combined several. I was pretty nervous about what the final texture and taste would be like. I figured it would be grainy or gloppy and it wouldn’t have enough cheese flavor. But it was absolutely perfect, in my opinion. It tasted great and it was drippy and smooth. It even tasted good before I added the cheese! I used 1 oz monterey jack with jalapenos and about 5 oz sharp Wisconsin cheddar. I also threw in a slice of smoked gouda because it was just hanging out in the fridge. I could taste the monterey jack and I bet it helped with the creaminess. Sometimes straight cheddar doesn’t melt completely smooth. But no problems here! Paired with a potato roll, this was the best possible way to recover from the -10 degree wind chill today.

Broccoli Cheese Soup

3 medium servings

Ingredients:

  • 3 tbsp butter, divided
  • 1 medium onion, chopped pretty small
  • 3 tbsp flour
  • 1 1/2 cups milk, warmed in microwave for about a minute (I subbed about 2 tbsp heavy cream for 2 tbsp 2%milk to make it more like whole milk)
  • 1 1/2 chicken stock (Mine was homemade, it tasted good on it’s own)
  • 1/2 cup grated carrots
  • 1 tsp kosher salt and pepper
  • 2 – 2 1/2 cups chopped broccoli, steamed in microwave
  • 6 oz shredded cheese

Directions

  1. Melt 1 tbsp butter over medium heat. Add chopped onions and saute until soft, about 6-8 minutes. Add a little salt and remove to a plate.
  2. Warm chicken stock and milk/cream seperately, so they are warm when you add them to the pot. I put the chicken stock on the stove top and the milk in the microwave for about 1 minute.
  3. Steam broccoli by putting it into a glass bowl with a tiny bit of water and covering with plastic wrap. Microwave for 3-4 minutes until fork tender and soft. Add a little salt to the broccoli as well.
  4. Grate carrots while melting the remaining 2 1/2 tbsp of butter over medium heat.
  5. Whisk in the flour and stir pretty continuously for 2-3 minutes. Slowly add the milk and whisk continuously. It is pretty lumpy at first but keep adding and whisking.
  6. Once the milk mixture has smoothed out and thickened slightly, add the warm chicken stock slowly. Stir in the onions and carrots. Add salt and pepper. Let simmer (I had the stove on 4 but never got any bubbles) for a little while. I didn’t time it but it was probably between 5-10 minutes. The soup should thicken somewhat. Check if it’s done by dipping a wooden spoon in the pot and swiping your finger across the liquid. If the line remains, you can add your broccoli and cheese. Add the cheese slowly after you’ve turned the heat off or on 2. Whisk a lot, and serve immediately! Definitely turn off the stove after everyone has filled their bowls.
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