This winter has not really been cold, but I still have the urge to make comfort food and soup and curl up under a quilt to knit.
In the past Washington’s Green Grocer box we received large heads of broccoli and they have been sitting in the refrigerator waiting to be picked next for dinner. When I told the bf I was going to make broccoli cheese soup for dinner, he commented, “I didn’t know you knew how to make broccoli cheese soup.” To that I responded, “Well I have a recipe so we’ll see.”
I used Better Homes and Gardens New Cookbook 15th Edition recipe for Cream of Broccoli-Cheese Soup (and I added prosciutto).
What I did:
4 cups fresh broccoli
1 1/2 c chicken broth
1 tablespoon butter
1 tablespoon flour
1 teaspoon lemon peel
1 cup milk
handfuls of cheddar
1 package prosciutto
Steam the broccoli in boiling water for about 8 minutes. Cook the prosciutto in a small separate pan.
Strain and add to the food processor. Blend all but 1 cup of the broccoli with 3/4 cup broth until smooth. I thought it was funny that this one piece refused to blend.
In the same large pot, melt the butter. Stir in the flour, lemon peel, and some pepper. Pour in the milk and stir until bubbly. The mixture should start to thicken.
Add the vegetables, prosciutto, and remaining 3/4 cup broth. When this is combined and warmed through add your desired amount of cheese. I added about three handfuls and then topped individual bowls with a little more cheese.
I even remembered the bread for this one!
It was a great dipping soup.