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Broccoli Soup Anyone?

Growing up in the South, we ate green vegetables.  When I say that I am referring to greens including collards, turnips and cabbage.  Broccoli was an unknown to me and I never even sampled it until I was married and living in Charlotte.  I quickly realized I loved it and I especially love fresh broccoli.  I have made one attempt of broccoli soup and it was just too green and not very tasty.  That is on my list of things I want to make this year.  I went to my cookbooks and found these two recipes for broccoli soup.  The first one really interests me as I like fresh broccoli so much.  However, if you don’t have time to chop the broccoli, the second recipe would be a good alternative. These recipes are from my Cooking With Authority cookbook published by the Charlotte-Mecklenburg Hospital Authority.  I am beginning to think it is my cookbook of the month.

If you have any comments or hints that would help me in making a creamy delicious broccoli soup, I would love to hear about it.

broccoli soup

It has definitely warmed up here in North Carolina and will be in the 60’s here this weekend.  However, I am sure I will have many opportunities to try to make broccoli soup again before the winter season ends.

Hope you have a warm and happy weekend.   Thanks for stopping by.

2 responses »

  1. Broccoli Cheese Soup
    (Adapted version from Pioneer Woman’s recipe.)

    • 1/2 to 1 cup onion, Diced
    • 1/2 to 1 medium carrot finely shredded (optional)
    • 3/4 stick butter
    • 1/3 cup Flour
    • 4 – 5 cups milk (I use one large can evaporated milk with 2% milk)
    Can also substitute 1 cup chicken broth if you want, but try it without first!
    • 1 large head Broccoli Cut Into small florets
    • 1 pinch Nutmeg
    • 3-4 cups Grated Cheddar Cheese
    • 1/2 to 1 tsp salt
    • 1 tsp pepper

    Melt butter in a pot over medium heat, then add the onions and carrot. Cook for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk. Add nutmeg, salt, and pepper; then add broccoli florets.
    Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
    Taste seasonings and adjust if needed.
    Nice to serve in a bread bowl. (Heat bread bowl at 375degrees for 8-10 minutes).


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