Time: 30 minutes
Many years ago, broccoli cheese soup was on nearly every menu at every restaurant…. but where is it now? It is really time to bring it back — a great healthy, warm, hearty meal. I am pairing it with “September” as it is a great tune, that my 14 YO knows all the words to!!!??? When it comes on the radio and we are in our car, heading to dance classes, she belts out this tune… another comeback?? hmmmm
Music Selection: Earth, Wind & Fire – September
4 Tbsp butter
5 Tbsp flour
3 cups cream (1/2 and ½)
3 cups chicken broth
1 cup diced onion
4 – 5 cups broccoli florets
2 garlic cloves, minced
2 Tbsp dill, dried
2 oz cream cheese, cut in cubes
2 cups grated old sharp cheddar cheese
½ tsp ground mustard
½ tsp paprika
1 tsp Worcestershire sauce
Salt and pepper to taste
In large pot, melt butter and saute onion and garlic. Once onion is translucent, mix in the flour to coat the onion and garlic. Once flour is mixed in well, slowly add cream and broth.
Stir constantly, until it starts to thicken. Add broccoli, mustard, paprika, Worcestershire and dill. Lower heat and cook until broccoli softens – about 15 minutes.
Using a potato masher or an upright blender, blend until at desired consistency. While on low heat, add in cream cheese and cheddar cheese. Mix until cheeses and soup are smooth. Add salt/pepper to taste.
Serve in bowls and garnish with some extra grated cheddar. Serve with warm buttered muffins or crumpets.