I set out to make this soup last night. I looked for a recipe and found 2. One for cheesy broccoli soup and one for cream of broccoli potato soup. I combined them and tweaked them.
It was the best soup. Everyone agreed. All the kids loved it. Trent loved it. I loved it!
So here is the recipe (so I can remember what I did)
1/2 quart of half and half
6 cups skim milk
2 cups grated cheddar cheese (I prefer sharp)
1 1/2 to 2 crowns of broccoli
2 large potatoes (peeled and diced)
1/4 cup minced onion
1 Tbs chicken boullion
1/2 cup butter
1/2 cup flour
salt and pepper to taste.
You will need 3 pans.
I used a 6qt, a 3 qt, and a 2 qt saucepans.
In the 6 qt pan, I melted 1/2 cup (1 stick) of butter. I added a slightly heaped 1/2 cup of all purpose flour and whisked the two together. Then I added about 2 inches of skim milk into the pan (probably 3-4 cups) whisking constantly until the flour/butter roux was smooth and the milk was starting to thicken. Then I turned off the heat until the other two pans caught up.
In the 3 qt pan, I steamed the broccoli. The pan was nearly full and I would guess it was 1 1/2 crowns of broccoli. (I used the fresh broccoli that is already trimmed and ready to go from costco -- You could also use frozen, but I think fresh made a big difference.) When the broccoli was done I drained off the water and ran 2 sharp knives through the broccoli a few times to break up any large pieces.
In the 2 qt pan, I added 2 large potatoes, peeled and diced and 1/4 cup dry minced onion. (I am sure real onions would be great too, but I didn't have any) I covered them just barely with water and let them boil until the potatoes were tender (not mushy)
Once the 2 smaller pans are finished I turned the heat back on the white sauce. I added 1/2 quart of half and half and a TBS of chicken boullion. Then I added the broccoli and the potatoes/onions (and all the water from the potatoes and onions -- do not add the broccoli water-- too green!) I stirred it all and then added more milk until I had the desired consistency. Slightly runnier than I wanted the final product to be.
I brought it up to a nice simmer and then turned off the heat. Then I added the grated sharp cheddar cheese and stirred until it was all melter. REMEMBER, if you add the cheese and your soup is too hot or it boils your soup will be grainy and greasy -- Always add the cheese after removing from all heat and make sure it is not still boiling.
Serve with fresh bread!
It was the best soup. Everyone agreed. All the kids loved it. Trent loved it. I loved it!
So here is the recipe (so I can remember what I did)
1/2 quart of half and half
6 cups skim milk
2 cups grated cheddar cheese (I prefer sharp)
1 1/2 to 2 crowns of broccoli
2 large potatoes (peeled and diced)
1/4 cup minced onion
1 Tbs chicken boullion
1/2 cup butter
1/2 cup flour
salt and pepper to taste.
You will need 3 pans.
I used a 6qt, a 3 qt, and a 2 qt saucepans.
In the 6 qt pan, I melted 1/2 cup (1 stick) of butter. I added a slightly heaped 1/2 cup of all purpose flour and whisked the two together. Then I added about 2 inches of skim milk into the pan (probably 3-4 cups) whisking constantly until the flour/butter roux was smooth and the milk was starting to thicken. Then I turned off the heat until the other two pans caught up.
In the 3 qt pan, I steamed the broccoli. The pan was nearly full and I would guess it was 1 1/2 crowns of broccoli. (I used the fresh broccoli that is already trimmed and ready to go from costco -- You could also use frozen, but I think fresh made a big difference.) When the broccoli was done I drained off the water and ran 2 sharp knives through the broccoli a few times to break up any large pieces.
In the 2 qt pan, I added 2 large potatoes, peeled and diced and 1/4 cup dry minced onion. (I am sure real onions would be great too, but I didn't have any) I covered them just barely with water and let them boil until the potatoes were tender (not mushy)
Once the 2 smaller pans are finished I turned the heat back on the white sauce. I added 1/2 quart of half and half and a TBS of chicken boullion. Then I added the broccoli and the potatoes/onions (and all the water from the potatoes and onions -- do not add the broccoli water-- too green!) I stirred it all and then added more milk until I had the desired consistency. Slightly runnier than I wanted the final product to be.
I brought it up to a nice simmer and then turned off the heat. Then I added the grated sharp cheddar cheese and stirred until it was all melter. REMEMBER, if you add the cheese and your soup is too hot or it boils your soup will be grainy and greasy -- Always add the cheese after removing from all heat and make sure it is not still boiling.
Serve with fresh bread!
1 comment:
I LOVE potato soups and can't wait to try this!
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