It's time for Group B's April 2016 for the Secret Recipe Club. This month I was assigned to Cheese Curd in Paradise which is written by Ashley. I've been reading Ashley's blog for awhile. She's even taken part in a few online multi-day, multi-blogger events I've organized; and she's one of the hosting bloggers for our year-long project: The Book Club Cookbook Cooking Project. So, I was excited to get to explore her blog more.
Ashley lives in Green Bay, Wisconsin with her husband, her son Kellen and a brand new little boy! She serves up mostly family-friendly fare and you can follow her on social media: on Facebook and on Twitter.
I have to say I was more than a little excited about her pesto recipes - Garlic Scape Pesto, Almond Basil Pesto, and Basil Pesto. Then, there's what she makes with the pesto - Creamy Chicken Basil Pesto Gnocchi, Herb Crabcakes with Citrus Pesto Aoili, and Bacon Pesto Spread. I also looked at her Lactation Cookies for some friends with new babies.
But, in the end, I decided to give her Broccoli Cheese Soup a try. Funny story: the only memory my boys have of broccoli cheese soup was when we were stranded at a resort in the snow with no electricity. We were freezing and decided to see what was available in town. Turns out the entire town was out of power, but a local sandwich shop had lukewarm broccoli cheese soup. Needless to say, it's not a family favorite. I decided to change their minds with this version.
I did remove the milk and the flour and used a sharp cheddar instead of Velveeta. They were not totally convinced that they liked this soup - bad memories and all - but they ate it and assented that it was "better than that other broccoli cheese soup."
slightly adapted from
Cheese Curd in Paradise's Broccoli Cheese Soup
- 1 onion, peeled and diced
- 1 T minced garlic
- 1 T butter
- splash of olive oil
- 1 head organic broccoli
- 5 C chicken stock
- freshly ground pepper
- 8 ounces cheese (I used a sharp cheddar)