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Wednesday, November 3

Broccoli cheese soup

Pictured with herbs & green onion bread.
4 tablespoons
Celery, finely diced
¼ cup
Onion, finely chopped
¼ cup
Carrot, finely chopped
¼ cup
Garlic, clove, minced
2 tablespoons
Dry mustard
¼ teaspoon
Basil, dried
½ teaspoon
Thyme, dried
½ teaspoon
Pepper, freshly ground
1/8 teaspoon
1/8 teaspoon
Chicken stock
3 cups
Milk, whole
1 cup
Broccoli, chopped
1 ½ cups
Tillamook, or other quality medium cheddar cheese, grated
2 cups
(approximately 8 ounces)
To taste
Chives, minced
Some assembly required.
  1. Melt butter in a heavy saucepan.
  2. Add the celery, onion, and carrot; sauté 5 minutes.
  3. Add garlic; sauté 1 minute.
  4. Add flour, dry mustard, basil, thyme, pepper, and cayenne; stirring to make a roux.
  5. Whisk in a little chicken stock, then gradually add the remaining stock and milk, whisking after each addition.
  6. Bring to a boil.
  7. Add broccoli; simmer until it's tender: about 10 minutes.
  8. Blend in cheese.
  9. Taste and salt, if needed.
  10. Whisk until smooth and heated through, but do not allow the soup to boil.
  11. Garnish with chives; serve.
Recipe from Recipes from the Pacific Rim by Marjie Lambert.

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