Broccoli Cheese Soup
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This month is an experimental month in the kitchen, I am trying as many new meatless recipes as I can to see how far I can cut my grocery budget. While I don't spend $400 or more a month, I would love to see just how low I can get my grocery bill without eating Ramen Noodles and hot dogs. Don't get me wrong, I like to eat my share of hot dogs, but not every day of the week. Monday I cooked up a batch of Broccoli Cheese Soup.
While this soup wasn't the HUGE hit as my Garden Chowder, it filled tummies, it is frugal and I am happy some what. If I want to be one of those moms... it's healthy also. Since this was not a touchdown with my husband, it will be one of those meals I make when I need to use up broccoli before it gets limp-y in the refrigerator. Truthfully, I don't care for broccoli that is cooked to death, so I had a little hard time with this recipe. Can you say, "Last Resort Recipe" file? Yes, this is where this recipe is going.
The original recipe called for half and half, but I like my creamy, cheesy soups thick, so I used heavy cream. I also added more broccoli so the extra wouldn't go limp in the refrigerator. (That's probably why I didn't care too much for this.) I also added garlic cloves while cooking the onions.
1 Tbsp butter
½ medium chopped onion
2 cloves garlic, minced
¼ cup melted butter
¼ cup flour
2 cups heavy cream
2 cups chicken stock
½ lb fresh broccoli
2 carrots, grated
8 oz grated sharp cheddar cheese
salt to taste
pepper to taste
Saute onion and garlic in butter and add to chicken stock; add broccoli and carrots and simmer for 15 minutes. Make a roux using the melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the heavy cream. ** If you want, drain (keep the stock) and chop the broccoli and onions in the food processor at this time. Place back into the pot. Add the roux to the stock and whisk to keep from clumping. Simmer for 10 minutes and add salt, pepper and cheese.
I know, I know! I should really love this recipe since I'm sharing it today. But you know what, I'm trying to keep it real. I REALLY do not like overcooked, undercooked, baked, boiled, steamed or mushy broccoli. Give me a plate of sauteed broccoli in an Asian sauce and I'll eat my weight in broccoli. Go figure!
While this soup wasn't the HUGE hit as my Garden Chowder, it filled tummies, it is frugal and I am happy some what. If I want to be one of those moms... it's healthy also. Since this was not a touchdown with my husband, it will be one of those meals I make when I need to use up broccoli before it gets limp-y in the refrigerator. Truthfully, I don't care for broccoli that is cooked to death, so I had a little hard time with this recipe. Can you say, "Last Resort Recipe" file? Yes, this is where this recipe is going.
The original recipe called for half and half, but I like my creamy, cheesy soups thick, so I used heavy cream. I also added more broccoli so the extra wouldn't go limp in the refrigerator. (That's probably why I didn't care too much for this.) I also added garlic cloves while cooking the onions.
Broccoli Cheese Soup
1 Tbsp butter
½ medium chopped onion
2 cloves garlic, minced
¼ cup melted butter
¼ cup flour
2 cups heavy cream
2 cups chicken stock
½ lb fresh broccoli
2 carrots, grated
8 oz grated sharp cheddar cheese
salt to taste
pepper to taste
Saute onion and garlic in butter and add to chicken stock; add broccoli and carrots and simmer for 15 minutes. Make a roux using the melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the heavy cream. ** If you want, drain (keep the stock) and chop the broccoli and onions in the food processor at this time. Place back into the pot. Add the roux to the stock and whisk to keep from clumping. Simmer for 10 minutes and add salt, pepper and cheese.
I know, I know! I should really love this recipe since I'm sharing it today. But you know what, I'm trying to keep it real. I REALLY do not like overcooked, undercooked, baked, boiled, steamed or mushy broccoli. Give me a plate of sauteed broccoli in an Asian sauce and I'll eat my weight in broccoli. Go figure!
