Lemon Poppy Seed Pound Cake

Friday, February 15, 2013

Broccoli Cheese Soup

Submitted by Heather
I've made broccoli cheese soups before, but they never seem to live up to the kinds I've had at restaurants.  Some have had off flavors (too much garlic?) and some have been too thin.  When I eat this kind of soup, I want something that is thick and creamy and this soup fits the bill.  It was so comforting on one of those dreary, overcast days.  You can serve it in a bread bowl, or as I did, with a slice of homemade wheat bread  (I just hate wasting all that good bread in a bread bowl!).

Broccoli Cheese Soup

Note: While the soup is coming together, put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. It cooks perfectly and just in time to add it to the soup.

*Serves 4

1 1/2 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft.* Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately.

*Once the onions are soft, I pureed the onion broth mixture with an immersion blender.  I was hoping that no onion chunks would mean my kids would have one less reason to pick at the soup!

Source: adapted from melskitchencafe.com

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