One thing we never out-grow is our love for soup!! Cold, blistery, January weather just “begs” for soup and especially a good “rib-sticking” one!
This month we’d like to feature a hardy Broccoli-Cheese Soup with a little Mexican flair! This recipe makes 4 to 6 generous servings.
As you can see, we’ve added our popular little Tea Muffins, found in the Index in August 2011, and the ever popular oyster crackers.
¼ cup butter (½ stick), melted
½ medium size Vidalia sweet onion, finely chopped
1 stalk celery, thinly sliced
¼ cup all-purpose flour
2 cups chicken broth
2 cups half-and-half
12-oz. pkg. frozen baby broccoli flowerets,
(about 3 cups), coarsely chopped.
(save out a few for garnish)
1 cup frozen baby carrots, sliced very thin
1, 10-oz. can Rotel diced tomatoes with green chilies, drained
8-oz. grated sharp Cheddar cheese (2 cups)
Salt & black pepper to taste
Garnish: shredded cheese, chopped broccoli & oyster crackers
Melt the butter in a large saucepan over medium heat. Add the onions and celery, stirring and sauté until soft, about 5 minutes. Sprinkle the flour over veggies and stir to mix. Add the chicken broth and half-and-half, stirring with a whisk until smooth; cook for about 2 minutes.
Add the chopped broccoli, saving out a few for garnish, carrots and drained tomatoes/green chilies. Cook for about 20 minutes until vegetables are “fork-tender”. Turn temperature to low and add the grated cheese, stirring just until cheese is melted. Salt & pepper to taste. Makes 4 to 6 servings
Tip: Get veggies measured, chopped, etc. before you start this recipe.