ideas to toss around, broccoli cheese soup???

17 years ago

I have some broccoli stalks in the freezer and always cheese..and potatoes(corn and carrots too) and aromatics..I was thinking about making a soup with it..but I need it "kind of kid friendly"..and something where I can add 1/2 n 1/2 or milk while reheating to serve..

So I was thinking about cooking the stalks (chopped) and the other veggies in chicken or turkey stock and then "thickening" with cheese and the 1/2n1/2..

Anyone have a specific recipe that I could use as a guideline or some thoughts on how to progress? I'd like to make it ahead of serving day (Friday)..but not add the creaminess until I reheat for serving.

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Comments (5)

lindac
17 years ago
No measurements here....just method.
Sautee some chopped onions and cut celery in butter or butter and oil...also a little garlic if you wish.
When soft, add about as much flour as you used butter and oil, stir, cook for half a minute and slowly stir in chicken broth.
Chop your broccoli and steam in a little water in the microwave....and add the whole mess to the cooking soup. Bring to a simmer, turn off allow to cool and refrigerate until Friday or whenever.
Then warm the "soup"...add your milk or cream and bring to a simmer add cheese and heat and stir until it melts.
Correct seasonings and serve.
I like to add a good dash of worchestershire and a squeeze of lemon....being careful not to add too much so the milk curdles.
Don't boil after ading the cheese or it will form clods.
Linda C
Terri_PacNW
Original Author
17 years ago
Thanks Linda.....
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Did you taste the broccoli before you made the soup? Broccoli is naturally bitter, though some people taste the bitterness more than others. It's certainly possible that different crops in different years and/or different soil will have a different amount of bitterness, but it's always there. I've read that blanching in water (rather than steam) removes a lot of the bitterness. I don't know if that's true--I haven't done a side by side test--but blanched florets, which are often served plain, do seem sweeter. Blanching is no big deal, especially if you're making soup (so it won't matter if they don't get shocked cold just perfectly). You might try that next time. I doubt the problem was the stock if it was put up in a factory. They monitor and taste test that kind of thing constantly. You can call the company to see if they had any other complaints.
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* Exported from MasterCook * Broccoli Cheese Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1/2 cup butter 1 package frozen chopped broccoli -- (16 ounce) 4 cans chicken broth -- (14.5 ounce) 1 loaf processed cheese food -- (1 pound) cubed 2 cups half and half 1 tablespoon minced garlic 2/3 cup cornstarch 1/2 cup water In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Add minced garlic and cook and stir until frangrant, about 2 minutes. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in half and half. In a small bowl, stir cornstarch into water until dissolved. Mix into soup; cook and stir until thick. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with croutons sprinkled over the top. NOTES : Used leftover broccoli - cooked peeled and chopped stems as directed, but added chopped florets at the end.
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stacy3
17 years ago
Hi Terri. When Will had first gotten his elastics on his teeth, I found this recipe that we all liked very much. Not exactly what you're asking for, but shouldn't be too hard to adapt, I'd think...

Panera Bread Broccoli Cheese Soup

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar

Directions:
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
Terri_PacNW
Original Author
17 years ago
That helps Stacy..
I think what I'll do is when transfering to the crock pot to take to school, I'll then add the cheese. I don't think they need it pureed..and I was only thinking of cubing up the broccoli stalks and not actually adding any florets..It'd be kind like a veggie chowder..maybe not the corn either.. small dice carrots and broccoli stalks, little large dice on the potatoes..and pulverize the onion and garlic..LOL
woodie
17 years ago
Marilyn's Best Broccoli Cheese Soup

1 1/2 cup fresh broccoli; chopped
1/4 cup onion chopped small
3 tablespoons butter
Kosher salt and fresh ground pepper
3 tablespoons flour
2 cups chicken stock or broth
1/2 cup heavy cream
1/2 to 3/4 cup shredded Velveeta or American cheese

Steam broccoli until tender. Meanwhile, in a heavy sauce pan, sautÃ© onion in butter until tender. Wisk in flour, salt and pepper until smooth and simmer for one minute. Gradually stir in broth until mixture boils and thickens. Stir in cream, broccoli and cheese and simmer to desired thickness.
**The cheese is optional in this. It taste just as wonderful without it. Marilyn

ideas to toss around, broccoli cheese soup???

Comments (5)

lindac

Terri_PacNW
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stacy3

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woodie

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ideas to toss around, broccoli cheese soup???

Comments (5)

lindac

Terri_PacNWOriginal Author

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stacy3

Terri_PacNWOriginal Author

woodie

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Terri_PacNW
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