Creamy Broccoli Cheese Soup

Creamy Broccoli Cheese Soup

*6 cups Broccoli Pieces or 2 bunches cut and florets broken into bite sizes pieces

*3 tablespoons Extra Light Olive Oil

*1/3 cup Butter

*1 medium Onion, diced small

*3 Cloves Garlic, minced or pressed

*1/4 teaspoon Garlic Powder

*1/4 teaspoon Onion Powder

*1/4 teaspoon White Pepper or to taste (Use Black Pepper if using Sharp Cheddar Cheese)

*1/2 cup All-purpose Flour

*3 cups Milk, 2 percent

*1 (12 ounce) can Evaporated Milk

*2 cups Chicken Stock

*2     1/2 cups Freshly Grated White Sharp Cheddar Cheese or Sharp Cheddar Cheese

*1/2 cup Parmesan Cheese

*Sea Salt, to taste

Blanch the Broccoli. In a stock pot filled 3/4 full of water, bring the water to a boil on medium- high heat and add the broccoli prices and blanch for 6 minutes. Remove broccoli with a spider and plunge into ice cold water bath. When cooled drain and set aside.

Sauté in olive oil the diced onions, on medium heat for 3 minutes, add the garlic and sauté 1 more minute. Then add Flour and turn off heat stir until combined (Rue) and slowly add the 2 cups of milk. Add the evaporated milk and chicken stock, stir until sauce thickens.

Add the broccoli and simmer until broccoli is desired tenderness. Now mix in the white cheddar cheese and Parmesan cheese slowly, stir sauce until smooth and creamy.

I like to ladle or carefully pour the soup into a crock pot to keep warm until ready to serve.

Serve in bread bowls if desired, I purchased the pumpkin bread bowls (Lee’s Marketplace) but you can make our bread bowl recipe.

See Bread Bowl Recipe




White Chicken Chili Crock Pot Style

White Chicken Chili Crock-Pot Style

This recipe I would say is semi-Crock-Pot Style.

**In a crock pot with liner (liner optional) add the following ingredients:

*1 box 48 ounce low-sodium Chicken Broth

*1 Cooked Rotisserie Chicken, cut into chunks (about 4 cups)

*1 medium Onion, diced

*3 Stalks Celery, diced

*1 Green Bell Pepper, chopped

*1 large Jalapeño, chopped seeds removed

*1 heaping tablespoon Bottled Minced Garlic

*1 can (7 ounce) Fire Roasted Green Chilies

*2 teaspoons Ground Cumin

*2 teaspoons Ground Coriander

*1 teaspoon dried Oregano

*1/4 teaspoon Cayenne Pepper, optional

*1/8 teaspoon Red Pepper Flakes

*1/2 teaspoon Ground White Pepper

*1 teaspoon Smoked Paprika

*Sea Salt to taste

**In a crock pot cook the above ingredients on low for 3-5 hours.

Then add the below ingredients just before serving:

*1-2 Cans 15 ounce Cannellini (White Kidney Beans), drained

*1/2 cup Whipping Cream

*1/2 cup Sour Cream

*1 to 2 cups grated Monterey Jack or Pepper Jack Cheese, add to chili or save for topping

*Garnish with Chopped Parsley or Cilantro

Stir just until cheese is melted and serve.

Also see Cast Iron Skillet Corn Bread