Jacob has not been eating much recently. I thought he might not be enjoying the Thanksgiving leftovers. So, I decided to make something new for dinner using ingredients we had on hand.
I found a recipe for soup in The Family Circle Cookbook.
The soup was really cheesy. According to the cookbook, melting the cheese slowly over low heat helps prevent lumps of cheese from forming. In the past, I have occasionally had this problem, but I took the book's advice and this soup turned out smooth and creamy.
Art said he would have gladly paid $9 for this soup and sandwich at McAlister's. (Art is known to hate McAlister's Deli for being overpriced. He calls it "home of the $9 sandwich.") Jacob would not even try it, so maybe he really is just not hungry. A mom has to keep trying, though.
Ingredients
3 Tablespoons butter
1/2 lb broccoli flowerets, cut
1 clove garlic, crushed
3 Tablespoons all-purpose flour
4 cups milk
3 cups shredded Cheddar cheese
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
Melt butter in heavy, medium sized saucepan over medium heat. Add broccoli and garlic; saute, stirring occasionally, about 5 minutes. Gradually blend in flour; cook, stirring constantly, 3-5 minutes. Reduce heat to medium-low. Gradually stir 1 cup milk and the shredded cheese; cook, stirring occasionally, about 5 minutes or until cheese is melted and smooth.
Stir in remaining milk, mustard, salt, and pepper. Gently heat, stirring occasionally, until soup is hot. Remove garlic before serving. Garnish with shredded cheese, if you wish. (I did not do this since the soup already contains 3 cups of cheese!)
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how did this compare to the broccoli cheese soup you did last month that i found super yummy?
ReplyDeleteThis soup was a lot more cheesy than the other soup. It was heavy on the cheese and light on the broccoli. And, it was not as thick. I liked both, but the other soup seems a bit healthier because of the higher veggie to cheese ratio as compared to this soup.
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