photo from refrigeratorsoup.com
I told you – it’s soup weather! I’ve never made this before and have always wanted to try it, so when I saw this recipe on the page opposite the Tomato soup one I had to give it a shot!
1 1/2 lbs fresh broccoli
2 Tbsp butter or margarine (I used margarine)
2 (14 1/2 oz) cans chicken broth
1 cup light cream
1 medium onion, chopped, 1 potato, pared and diced
1/2 tsp salt
1 1/2 cups grated medium cheddar cheese
Cook broccoli and set aside. Saute onion in butter until soft (5 minutes). Add potato, chicken broth, and salt. Heat to boil, reduce heat, and simmer 15 minutes. Add broccoli and simmer 5 minutes longer or until vegetables are tender. Add cream and cheese to taste.
Some things I did differently…I steamed my broccoli instead of cooking/boiling it (which is what I assumed the recipe meant) and I blended the broth before adding the broccoli. I also used about 2 1/2 cups of grated cheese (have I mentioned before I’m a bit of a cheese addict??). I didn’t add the salt because I have a real issue with recipes that call for salt when they already have broth (chicken or beef) or soy sauce in them.It just seems strange to add salt to…well, salt.
The soup was delicious. I would probably leave the potatoes out next time, though I plan to test it that way to see. It comes down again to my blender I think because it wasn’t as smooth as I was hoping for. But the flavor was great….the broccoli was the perfect softness…and this soup is a definite make again. I served it with garlic bread (made on a french loaf) and it was perfect.