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SRC Reveal: Broccoli Cheese Soup


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

Ingredients

  • 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)


Procedure
Dice broccoli stems and chop head into florets. In a large souppot or Dutch oven, melt butter in a splash of olive oil. Add onion, garlic,and broccoli stems and cook until softened and caramelized. Add florets and chicken stock. Bring to a boil and cook until the broccoli is softened. Using a blender or food processor, puree the soup in batches. Return the soup to the pot and add the cheese. Stir until melted. Season to taste with pepper. Serve immediately.


Comments

  1. Perfect! I love broccoli and cheese! I have yet to make Broccoli Cheese Soup....a great selection for SRC.

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  2. what a great combination!!!

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  3. It snowed here this weekend, so a warming soup like this is perfect! Great SRC choice!

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  4. I love broccoli and this soup looks great. Since winter has reappeared, I need warm food to survive this spring!

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  5. I've never made a broccoli cheese soup before but it sounds lovely!

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  6. One of my favorite soups. Beautiful color on the broccoli!

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  7. I've been having a hankering for broccoli cheese soup. I think I need to come over for dinner.

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  8. Broccoli cheese soup is one of our favorites. In fact, this recipe makes me want to make it.

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  9. Mmmmmm - broccoli cheese soup is the best!

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  10. I love broccoli cheese soup if it is made well! (I don't love the taste of Velveeta either.) this looks like one to try!

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  11. One of my favorite soups! Nothings better than broccoli with sharp cheese.

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