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Broccoli Cheddar Soup

Normally I make Broccoli Cheese Soup with chicken or turkey broth but last night's soup was all about using what we had on hand—namely milk and a package of frozen broccoli, both about to reach their expiration date in a few days. I also added a little ham and thinned the soup with just a little pork broth near the end. Although I use fresh herbs in both versions of the soup, I’ve found that a sprinkling or two of Italian seasoning always adds a boost of flavor. 

Broccoli Cheddar Soup (milk based)

About 1 to 2 tablespoons olive oil

½ of a large onion, finely diced

1 clove garlic, minced

1 celery stalk, finely diced

2 medium carrots, finely diced

About 1 cup finely diced ham

About 2 to 3 tablespoons butter 

1/4 cup all-purpose flour

½ teaspoon salt

½ teaspoon pepper

1 teaspoon fresh thyme leaves

1 teaspoon fresh parsley, chopped

1 teaspoon Italian seasoning, more or less as desired

About 2 cups of frozen broccoli

1 to 2 cup grated Cheddar cheese 

Pork or chicken broth to thin soup as needed or use additional milk 

  1. In a saucepan, heat the olive oil over medium heat; sauté the onions, garlic, celery and carrots about 5 minutes or until they turn translucent; add the ham and continue to cook for a few more minutes.
  2. Add butter (enough to equal about 4 tablespoons total fat counting the olive oil.) 
  3. Stir in flour, salt, pepper, thyme and Italian seasoning; cook for a couple of minutes.
  4. Slowly stir in the milk and then the frozen broccoli.
  5. Cook just until broccoli and carrots are just tender. Taste and adjust seasonings according.
  6. Stir in cheese and allow to melt. If soup is too thick, think with pork or chicken broth or with additional milk.

Recipe without photos . . .

Broccoli Cheddar Soup (milk based)

About 1 to 2 tablespoons olive oil

½ of a large onion, finely diced

1 clove garlic, minced

1 celery stalk, finely diced

2 medium carrots, finely diced

About 1 cup finely diced ham

About 2 to 3 tablespoons butter 

1/4 cup all-purpose flour

½ teaspoon salt

½ teaspoon pepper

1 teaspoon fresh thyme leaves

1 teaspoon fresh parsley, chopped

1 teaspoon Italian seasoning, more or less as desired

About 2 cups of frozen broccoli

1 to 2 cup grated Cheddar cheese 

Pork or chicken broth to thin soup as needed or use additional milk 

  1. In a saucepan, heat the olive oil over medium heat; sauté the onions, garlic, celery and carrots about 5 minutes or until they turn translucent; add the ham and continue to cook for a few more minutes.
  2. Add butter (enough to equal about 4 tablespoons total fat counting the olive oil.) 
  3. Stir in flour, salt, pepper, thyme and Italian seasoning; cook for a couple of minutes.
  4. Slowly stir in the milk and then the frozen broccoli.
  5. Cook just until broccoli and carrots are just tender. Taste and adjust seasonings according.
  6. Stir in cheese and allow to melt. If soup is too thick, think with pork or chicken broth or with additional milk.

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