Broccoli

It’s Soup Time!

Being a Florida girl, I have to admit I have little experience making soups but through my years of living in Atlanta, I am definitely learning. Growing up I remember Mom making Chili, of course, Beef Stew, White Bean soup (oh my, so delicious), and 4 Bean soup.  I think that was it or at least that’s all I remember. We just didn’t have that many cold days to warrant soup!  But she did manage to squeeze in a nice soup every now and then.

With all that being said, I absolutely love making soup and do it often during the colder months. This Broccoli and Cheddar soup is delicious. It thickens up quite a bit so doesn’t render itself well to left overs but you could always add a bit more chicken broth the next day to loosen it up a bit.

Although the picture above is this recipe using Mild Cheddar cheese, I prefer to use White Cheddar Cheese.  I’m just not a big of fan of “orange” cheese. If you use a White Cheddar Cheese, the soup would look like this. Now, isn’t that more appetizing?

Add a slice of crusty bread and you have a hearty, stick to your ribs, warm you up, meal!!

Bon appétit!

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Broccoli Cheddar Soup

  • Author: Patti Peterson
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 cups 1x
  • Category: Mains

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Ingredients

  • 1 tablespoon butter, melted
  • 1/2 medium onion, chopped
  • 1/4 cup butter, melted
  • 1/4 cup flour
  • 2 cups half and half
  • 2 cups chicken broth
  • 1/2 lb. fresh broccoli (about 1 cup),finely chopped
  • 1 cup carrot, julienned
  • 1/4 teaspoon nutmeg
  • 8 ounces white cheddar, grated
  • salt and pepper to taste

Instructions

  1. Saute the onion in 1 tablespoon melted butter and set aside. In a large pot, whisk together the melted butter and flour over medium heat for about 3-4 minutes.
  2. Slowly whisk in the half and half and chicken broth. Let it simmer for about 20 minutes.
  3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
  4. Add nutmeg, salt and pepper and cheddar cheese. Let the cheese melt and then serve. For a smooth soup, puree it using a stick blender. (I did not do this for mine as I prefer the chunks.)


Nutrition

  • Serving Size: 1 1/4 cups
  • Calories: 304
  • Sugar: 5 g
  • Sodium: 624 mg
  • Fat: 23 g
  • Saturated Fat: 14.4 g
  • Carbohydrates: 10.7 g
  • Fiber: 1.3 g
  • Protein: 14.3 g
  • Cholesterol: 70 mg

 

Fantastic Summer Salad

If you ever have a need to take something to a covered dish, this is the “go to” recipe that will get you raves and raves. It can be categorized as a side or a salad – however you want to look at it. It’s perfect! You get your green vegetables, your roughage, and even some sweet and salty stuff going on – all at the same time!

And best part of all?  It’s not really cooking! Just throwing a bunch of things together in a big bowl. I would suggest refrigerating the night before so the cole slaw dressing can soak into the broccoli. Other than that, it’s a snap to throw together. If you’re in a big rush, you can use jar cole slaw dressing, although look for my version in a future post. It is quite easy and quite delicious!

Again, fresh is always better!

Bon appétit!

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Broccoli Salad

  • Author: Patti Peterson
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 6 cups 1x
  • Category: Salads and Sides

Scale

Ingredients

  • 6 cups Broccoli florets cut into bite size pieces
  • 1 cup Cole slaw dressing
  • ¼ cup Sunflower kernels
  • ⅓ cup Dried cranberries

Instructions

  1. Mix everything together, cover and chill overnight. Serve!
  2. For a little variety, you can add bacon bits or use almond slices instead of the sunflower kernels.


Nutrition

  • Serving Size: 1/2 cup
  • Calories: 120
  • Sugar: 9g
  • Sodium: 310mg
  • Fat: 3.3g
  • Saturated Fat: 1g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 5g

 

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