We’re in what looks like our last week of winter weather here in Chicago, and nothing quite shakes off those winter blues like a hot bowl of Broccoli Cheese soup. There’s just something comforting about the look of a nice big bowl of soup, isn’t there?
Aaron enjoys when Marguerite’s recipes have the instructions jammed on the right half of the page alongside the list of ingredients. It is so unlike the typical recipe format and that unique style seems distinctly “Marguerite” to him. Here is what she had to say this time:
Another characteristic of some of Marguerite’s recipes is that they are usually only as detailed as she needed to remember how they went. We often have to read the entire recipe at least once through to make sure we don’t come upon any surprises. In this recipe, we noticed it made the most sense to sauté the onion in the big pot to begin with. This soup was so creamy, cheesy, and very easy to make. I’m not a huge fan of creamy soups, but I really liked this one.
Aaron felt it was a little too thin in consistency and would have liked more of a cheesy flavor. I think next time we try this, we’ll add more than just cheddar to really make it cheesy.
We hope you enjoy the creamy and cheesy goodness of this very simple soup!
- 1 large head broccoli
- 1/2 cup butter
- 1 medium onion
- 2 cups milk
- 1 cup grated sharp cheddar cheese
- 2 cans chicken broth
- 1/2 cup flour
- salt and pepper to taste
- Cut up and cook broccoli until tender. Drain.
- Chop onion and saute in butter until transparent. (You will want to do this in the pot your soup will end up in.)
- Stir in flour and cook about five minutes.
- Add milk slowly, stirring continuously.
- Stir in and blend grated cheese.
- Slowly blend in chicken broth.
- Add broccoli and salt and pepper.
- Simmer about 15 minutes.
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