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
- 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.
- Add butter (enough to equal about 4 tablespoons total fat counting the olive oil.)
- Stir in flour, salt, pepper, thyme and Italian seasoning; cook for a couple of minutes.
- Slowly stir in the milk and then the frozen broccoli.
- Cook just until broccoli and carrots are just tender. Taste and adjust seasonings according.
- 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
- 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.
- Add butter (enough to equal about 4 tablespoons total fat counting the olive oil.)
- Stir in flour, salt, pepper, thyme and Italian seasoning; cook for a couple of minutes.
- Slowly stir in the milk and then the frozen broccoli.
- Cook just until broccoli and carrots are just tender. Taste and adjust seasonings according.
- 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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