Broccoli Cheese soup
- Serves: 6
- Preparation Time: 15 minutes
- Total Cooking time: 30 minutes
If you are a parent out there who has a picky eater who just won’t eat broccoli, then this is a perfect recipe to incorporate this humble and too oft maligned vegetable into the diet of said picky eater. Of course, it’s also a delicious, hearty and quick to make way to enjoy broccoli. Try this as a light yet filling lunch meal or as a first course alongside parmesan toast or a handful of oyster crackers.
| Amount | Measure | Ingredients |
|---|---|---|
| 2 | stalks | broccoli, chopped (for best results use some leftover steamed broccoli) |
| 2 | medium | potatoes, peeled and diced into ½” cubes |
| 4 | cups | chicken broth (or 2 Tbsp Chicken base in 4 cups very hot water) |
| ½ | teaspoon | onion powder |
| 1/4 | teaspoon | black pepper |
| 2 | tablespoon | chopped garlic |
| 2 – ½ | cups | Milk |
| 1 | cups | heavy cream |
| 3 | tablespoon | Butter |
| ½ | cups | basic roux (2 tbsp flour whisked into ½ cup cold milk) |
| 1-½ | cups | mild cheddar cheese, grated |
| 2 | tablespoon | Parmesan cheese |
| Salt to taste |
To prepare:
Place the diced potatoes in the chicken stock and bring to a full boil. Reduce heat to medium and add the milk, broccoli, seasonings and garlic. Simmer 15 minutes or until potatoes are tender. Next, break up the potatoes and broccoli with a potato masher or hand blender until smooth. Using the hand blender add in the cheeses and butter until well blended and smooth. Finally thicken with basic roux mixture and return to simmer to thicken. Serve with parmesan toast or oyster crackers.
